חיפוש מתקדם
Journal of Food Science
JUVEN, B.J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-250, Israel
WEISSLOWICZ, H., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-250, Israel
In an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides, were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth. Copyright © 1981, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
46
JUVEN, B.J., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-250, Israel
WEISSLOWICZ, H., Division of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-250, Israel
Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
In an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides, were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth. Copyright © 1981, Wiley Blackwell. All rights reserved
Scientific Publication
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