Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. (27th November 2013)

• Record Type: Journal Article
• Authors: Paramithiotis, Spiros; Kouretas, Konstantinos; Drosinos, Eleftherios H
• Is Part Of: Journal of the science of food and agriculture. Volume 94:Number 8(2014:Jun. 15)
• Page Start: 1600
• Page End: 1606
• Publication Date: 2013-11-27
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6464
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6464-abs-0001"> <title>Abstract</title> <sec id="jsfa6464-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6464-para-0001"> <bold>Spontaneous fermentation of plant‐derived material is mainly performed on a small scale, with the exception of fermented olives, cucumbers, sauerkraut and kimchi, which have met worldwide commercial significance</bold>.</p> </sec> <sec id="jsfa6464-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6464-para-0002"> <bold>This study of spontaneous fermentation of green tomatoes at different stages of ripening revealed a significant effect on the growth kinetics of lactic acid bacteria and the final pH value. <italic>Leuconostoc mesenteroides</italic> dominated spontaneous fermentation when the initial pH value ranged from 3.8 to 4.8 whereas at higher pH values (4.9–5.4) it co‐dominated with <italic>Leu</italic>. <italic>citreum</italic> and <italic>Lactobacillus casei</italic>. Application of RAPD‐PCR and rep‐PCR allowed differentiation at sub‐species level, suggesting a microbial succession at that level accompanying the respective at species level</bold>.</p> </sec> <sec id="jsfa6464-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6464-para-0003"> <bold>Ripening stage affected the development of the micro‐ecosystem through the growth of lactic acid bacteria and concomitant pH value reduction; however, the outcome of the fermentation was only marginally different. © 2013 Society of Chemical Industry</bold> </p> </sec> </abstract>