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 bioactive metabolites. Methods: six 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. Results: selected 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. Conclusion: an 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.

中文翻译：

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乳酸发酵番茄制品的开发。

背景技术：最近有人提出乳酸发酵技术来生产具有高营养价值的果蔬饮料。在这项研究中，对菌株和发酵参数进行了广泛的筛选，以开发含有活细胞和潜在生物活性代谢物的发酵番茄基饮料。方法：将六种不同的产品（三种提取物，两种番茄汁和一种番茄泥）用作发酵的底物。初步测试后，为每种测试产品选择八个发酵条件。最终产品通过巴氏灭菌或冷藏进行稳定，并进一步根据（i）抗氧化剂活性和（ii）总多酚进行表征。结果：除一种提取物外，所选菌株几乎都能在所有基于番茄的产品中生长。抗氧化活性和总酚含量取决于所使用的产品和发酵条件，除番茄泥外，总体上有所增加。在没有热稳定性的情况下，在冷藏温度下储存的发酵样品中达到了最佳营养状况。结论：集成的数据视野可以为每种底物选择菌株的最佳组合，以生产具有不同应用前景的新型发酵番茄基产品。