Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation.
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概要
- 論文の詳細を見る
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory evaluation showed that <I>Lactobacillus bulgaricus</I> IAM-1120 and <I>L. helveticus</I> JCM-1120 produced a preferable juice among ten strains of lactic acid bacteria. These two strains produced much lower diacetyl and acetoin than the other strains in tomato juice that contains a high level of citric acid. These results suggested that the minimal production of these compounds from citric acid as well as sugar was an important factor for selection of bacteria in preferable fermented vegetable juice. Moreover, a decrease in hexanal, a representative aldehyde in tomato juice, appeared to contribute to taste improvement after fermentation. The nutritional requirements for amino acids, vitamins and bases for the growth of the two bacterial strains were also characterized.
- 社団法人 日本食品科学工学会の論文
著者
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Ishiguro Yukio
Research Institute Kagome Co. Ltd.
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Miyakawa Tokichi
Department Of Fermentation Technology
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MIYAKAWA Tokichi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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SAKAMOTO Hideki
Departmemt of Obstetrics and Gynecology,Nihon University School of Medicine
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KOGUCHI Masaru
Research Institute, Kagome Co., Ltd.
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