Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wang, Kun;Ma, Chengjie*;Gong, Guangyu;Chang, Chao

通讯作者：

Ma, Chengjie

作者机构：

[Gong, Guangyu; Ma, Chengjie; Wang, Kun] Bright Dairy & Food Co Ltd, Technol Ctr, Shanghai Engn Res Ctr Dairy Biotechnol, State Key Lab Dairy Biotechnol, 1518 Jiangchang Rd W, Shanghai 200436, Peoples R China.

[Ma, Chengjie; Wang, Kun] Wuhan Bright Dairy Co Ltd, 1 Zhangbai Rd, Wuhan 430040, Hubei, Peoples R China.

[Gong, Guangyu] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Jiangsu, Peoples R China.

[Chang, Chao] Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xuefu Rd S, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Ma, Chengjie] B

[Ma, Chengjie] W

Bright Dairy & Food Co Ltd, Technol Ctr, Shanghai Engn Res Ctr Dairy Biotechnol, State Key Lab Dairy Biotechnol, 1518 Jiangchang Rd W, Shanghai 200436, Peoples R China.

Wuhan Bright Dairy Co Ltd, 1 Zhangbai Rd, Wuhan 430040, Hubei, Peoples R China.

语种：

英文

关键词：

Lactobacillus plantarum;Skim milk;Tomato juice;Fermentation;Antioxidant

期刊：

Food Science and Biotechnology

ISSN：

1226-7708

年：

2019

卷：

期：

页码：

1147-1154

DOI：

10.1007/s10068-018-00548-7

基金类别：

Acknowledgements This work was supported by the National Key Technologies Program of China (2013BAD18B01) during the 12th Five-Year Plan Period; the Capacity building projects of Shanghai (16DZ2280600).

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

This study evaluated the influence of tomato juice enriched with the probiotic strain Lactobacillus plantarum ST-III on the flavor and health-promoting effects of fermented skim milk. Fermentation parameters, such as titratable acidity, viable cell counts, antioxidant activity, and volatile components, were examined. The viable bacterial cell counts of 40% tomato juice samples were significantly higher than those in the control group, peaking at 1.09 × 109CFU/mL after 48h, and the titratable acidity was increased by 2.76-fold versus the contro...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问