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Updated: Dec 12, 2025
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Development of Lactic Acid-Fermented Tomato Products
Annalisa Ricci1, Martina Marrella1, Jasmine Hadj Saadoun1
1Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Microorganisms
|August 9, 2020
Summary
Lactic acid fermentation enhances tomato-based drinks, increasing antioxidant activity and polyphenols. Refrigerated storage without heat treatment yielded the best nutritional profile for these novel fermented beverages.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Lactic acid fermentation is a promising method for creating nutritious fruit and vegetable beverages.
- This study focused on developing fermented tomato-based drinks with viable cells and bioactive compounds.
Purpose of the Study:
- To screen lactic acid bacteria strains and fermentation conditions for tomato-based beverages.
- To develop novel fermented tomato drinks with enhanced nutritional value and bioactive properties.
Main Methods:
- Six tomato products (extracts, juices, puree) were used as fermentation substrates.
- Eight fermentation conditions were tested per substrate, followed by pasteurization or refrigeration.
- Products were analyzed for antioxidant activity and total polyphenol content.
Main Results:
- Lactic acid bacteria successfully fermented most tomato substrates.
- Fermentation generally increased antioxidant activity and polyphenol content, varying by substrate and conditions.
- Refrigerated storage without thermal stabilization resulted in the optimal nutritional profile.
Conclusions:
- Optimized strain and substrate combinations can create unique fermented tomato products.
- Fermented tomato beverages offer diverse application possibilities.
- Data-driven selection of fermentation parameters is key to product development.
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