Development of Lactic Acid-Fermented Tomato Products

Background: lactic 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 bio...

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Bibliographic Details
Published in:Microorganisms
Main Authors: Annalisa Ricci, Martina Marrella, Jasmine Hadj Saadoun, Valentina Bernini, Francesco Godani, Franco Dameno, Erasmo Neviani, Camilla Lazzi
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Subjects:
lactic acid fermentation
fruit and vegetable extract
tomato juice
tomato puree
DPPH
Folin-Ciocàlteu
Online Access:https://www.mdpi.com/2076-2607/8/8/1192

Internet

https://www.mdpi.com/2076-2607/8/8/1192

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