Chemical characterization of tomato juice fermented with selected bifidobacterial species
The brix,pH , TTA, and color of tomato juice fermented with selected bifidobacterial species are summarized in table 3. The pH of tomato juice was significantly decreased by the fermentation with with B. breve and B.longum (P < 0.05) indicating that these 2 bifidobacterial species could grow in tomato juice. The growth of both B.breve and B. longum resulted in a significant increase in TTA of the tomato juice (P < 0.05). In addition, the fermentation of tomato juice with B. breve and B. longum significant increased the L*,a*,and b* values of tomato juice (P < 0.05). However, since there were no significant changes of pH and TTA in tomato juice inoculated with B. infantis, it was assumed that B. infantis did not grow in the tomato juice.