ArticleMicroorganisms2020
Development of Lactic Acid-Fermented Tomato Products.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Development of Fermented Peach-Apricot Mixed Juice and Study of Its Storage Stability.Foods (Basel, Switzerland) · 2025Article
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Phytochemical and Flavor Characteristics of Mulberry Juice Fermented withFoods (Basel, Switzerland) · 2024Article
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More.Life (Basel, Switzerland) · 2023Review
- Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods.Foods (Basel, Switzerland) · 2023Article
- Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.Life (Basel, Switzerland) · 2023Review
- Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols viaFood chemistry: X · 2022Article
- Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans.Frontiers in nutrition · 2022Article
- Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics.Antioxidants (Basel, Switzerland) · 2021Article
- Editorial for Special Issue "Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables".Microorganisms · 2021Article
- Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundlactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites.
methodssix different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols.
resultsselected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization.
conclusionan integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.
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