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Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
Year:
1981
Source of publication :
Journal of Food Science
Authors :
Weisslowicz, Hanna
;
.
Volume :
46
Co-Authors:
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
Facilitators :
From page:
1543
To page:
1545
(
Total pages:
3
)
Abstract:
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
Note:
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More details
DOI :
10.1111/j.1365-2621.1981.tb04216.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19839
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:31
Scientific Publication
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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