在这项研究中,未成熟番茄的乳酸发酵作为食品配料生产的工具被评估为一种循环经济导向的替代品,用于对不适合加工且在田间大量浪费的工业番茄进行增值。在未成熟的番茄果肉发酵中评估了两种乳酸菌(LAB)作为发酵剂培养物,以生产具有益生菌潜力的功能性食品成分。第一项试验通过体外胃肠道消化模拟评估了植物乳杆菌(LAB97,从未成熟的番茄微生物群中分离)和副肠Weissella(C1090,从INIAV收集)的益生菌特性。结果显示LAB97和C1090通过在体外模拟后保持6log10CFU/mL计数而满足益生菌潜在生存力标准。第二项试验评估了LAB发酵剂的发酵能力。使用部分去污(110°C/2分钟)的未成熟番茄浆制备单独接种的样品(Id:LAB97和C1090)。非接种样品,有和没有热处理(同上:CTR-TT和CTR-NTT,分别),作为对照准备。进行发酵(25℃,100rpm)持续14天。整个储存过程(0、24、48、72小时,7和14天),所有样品都进行了LAB和Y&M计数测试,可滴定酸度(TA),固溶物含量(SSC),总酚含量(TPC),抗氧化能力(AOx),以及有机酸和酚类成分,和CIELab颜色和感官评价(第14天)。LAB的生长达到约。72h后所有样品均为9log10CFU/mL。LAB97样品比其余样品具有更早和更高的酸化速率,它们与乳酸增量高度相关。当与对照相比时,接种的样品在它们的SSC水平中显示出更快和更高的降低速率。发酵过程中增加了近两倍(p<0.05),随着时间的推移,在所有样品中观察到AOx和TPC(p<0.05,r=0.93;相似模式)。与其他样品相比,LAB97样品获得了最佳的风味感官接受度和总体欣赏得分。总之,植物乳杆菌LAB97发酵剂培养物被选为新的益生菌候选物,以从未成熟的番茄果实中获得潜在的益生菌成分。
In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters\' fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples\' AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.