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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
Article

Abstract

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.

Keywords

Lactobacillus plantarum Skim milk Tomato juice Fermentation Antioxidant 

Notes

Acknowledgements

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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