Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activ...

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Bibliographic Details
Main Authors: Lei Zhao, Ruxianguli Maimaitiyiming, Jingyang Hong, Liang Wang, Ying Mu, Bingze Liu, Huimin Zhang, Keping Chen, Aihemaitijiang Aihaiti
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-02-01
Series:Frontiers in Nutrition
Subjects:
fermentation
tomato juice
superoxide dismutase
response surface methodology
UHPLC-QE-MS/MS
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1344117/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2024.1344117/full

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