Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

  • Kun Wang
  • Chengjie MaEmail author
  • Guangyu Gong
  • Chao Chang


This study evaluated the influence of tomato juice enriched with the probiotic strain Lactobacillus plantarum ST-III on the flavor and health-promoting effects of fermented skim milk. Fermentation parameters, such as titratable acidity, viable cell counts, antioxidant activity, and volatile components, were examined. The viable bacterial cell counts of 40% tomato juice samples were significantly higher than those in the control group, peaking at 1.09 × 109 CFU/mL after 48 h, and the titratable acidity was increased by 2.76-fold versus the control value. The antioxidant ability of fermented milk was correlated with the tomato juice content in addition to fermentation time in the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing/antioxidant power assays; for these methods, the scavenging activities of 40% samples were 1.18- and 1.28-fold higher than the control values, respectively, at 24 h. Moreover, abundant flavor components, especially aldehydes, were detected after the addition of L. plantarum ST-III-supplemented tomato juice.


Lactobacillus plantarum Skim milk Tomato juice Fermentation Antioxidant 



This work was supported by the National Key Technologies Program of China (2013BAD18B01) during the 12th Five-Year Plan Period; the Capacity building projects of Shanghai (16DZ2280600).


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy BiotechnologyTechnology Center of Bright Dairy & Food Co., Ltd.ShanghaiChina
  2. 2.Wuhan Bright Dairy Co., Ltd.WuhanChina
  3. 3.Synergetic Innovation Center of Food Safety and NutritionJiangnan UniversityWuxiChina
  4. 4.College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina

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