• Korean journal of food and cookery science
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• v.31 no.2
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Journal of Plant Biology
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• v.6 no.1
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• pp.8-10
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• 1963

LA, Yong Joon (Coll. of Agr., Seoul National Univ.) Condial production of Cercospora beticola Sacc. on tomato juice agar. Kor. Jour. Bot. VI (1):8-10, 1963. Agar media containing various amount of tomato juice were tested to determine the degree of conidial production of Cercospora beticola. Non-sporulating culture on potato dextrose agar readily sporulated on agar media containing various amout of tomato juice 48 hours after transfer. Considerably small amount of sporulation occurred on agar media containing 10% of tomato juice. Sporulation increased considerably on media containing more than 20% of tomato juice; the higher the proportion of tomato juice in a medium, the greater the number of spores produced.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.861-866
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• 2009

Effects of pressure come-up and holding times on the inactivation of Salmonella enterica and Listeria monocytogenes were evaluated in deionized water, milk, orange juice, and tomato juice with pH 6.76, 6.85, 3.46, and 4.11, respectively. The inoculated samples were subjected to high pressure treatments at 300, 400, and 500 MPa for less than 10 min at $30^{\circ}C$. At 500 MPa, the numbers of S. enterica and L. monocytogenes in deionized water, orange juice, and tomato juice were reduced by more than 6 log CFU/mL during the come-up time. Compared to orange and tomato juices, milk showed a considerable baroprotective effect against S. enterica and L. monocytogenes. At 300 MPa, the D values for S. enterica in milk, orange juice, and tomato juice were 0.94, 0.41, and 0.45 min, while those for L. monocytogenes were 9.56, 1.11, and 0.94 min, respectively. Low pH resulted in a noticeable synergistic effect on the inactivation of S. enterica and L. monocytogenes in orange and tomato juices. Therefore, these results might provide more useful information for designing the entire high hydrostatic pressure (HHP) conditions, taking the come-up time reduction, and food system.

• Journal of Microbiology
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• v.42 no.4
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• pp.315-318
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• 2004

This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24­h-old culture and incubated at $30^{\circ}C$. Changes in pH, acidity, sugar content, and viable cell counts dur­ing fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to $0.65\%$ or higher, and the viable cell counts (CFU) reached nearly 1.0 to $9.0\times10^9/ml$ after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from $10^6\;to\;10^8\;CFU/ml$ after 4 weeks of cold storage at $4^{\circ}C$. Pro­biotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.501-507
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• 2004

Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α, α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yonng-Chun), mandarin orange(autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.

• Research in Plant Disease
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• v.7 no.3
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• pp.134-139
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• 2001

Effects of tomato-juice and KH$_2$PO$_4$ as exogenous nutrients on the infection of Botrytis cinerea LVF12 and pathogenicity to tomato were investigated. B. cinerea LVF12, which was previously reported as a casual agent of the gray mold rot of perilla, was used for pathogenesis on tomato leaves. No infection was induced, and no lesion developed on tomato leaves by the conidial suspension of LVF12 when the inoculum was prepared in sterilized water. However, when the conidial suspensions of LVF12 added with various concentrations and conditions of tomato-juice were inoculated on whole tomato plants, the disease was induced readily, Among them, 20% tomato juice with 0.1M KH$_2$PO$_4$ appeared to be the most suitable nutrient to promote high disease incidence on tomato. For the pathogenicity test according to the growing stage of tomato, the mature leaves were more susceptible than seedlings. Symptoms on the infected plants were initial small gray spots at the inoculated area. Later the whole leaves, petioles and stems became gray and eventually fell off, Under high humidity conditions, the diseased leaves and stems were covered with gray hyphae and conidia. All symptoms of infected plants were identical to those in the field conditions.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.169-177
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• 1983

1. At selected time intervals, viable cell plate counts were run. After the 12 hours incubution the number of viable cells was maximum. 2. The morphology of L. acidophilus in tomato juice was thicker rods than those of in milk media. 3. In the assay of antimicrobial activity; (1) The antimicrobial activity of acidophilus tomato juice showed bigger inhibitory zone than acidophilus milk in the well-cup assay technique. (2) The inhibitory zone against Shigella dysenteriae was the biggest among the other pathogenic organisms in the disc assay. 4. The antimicrobial activity of sephadex G-50 gel filtration chomatography showed in the 5th fraction. 5. The spectra of ultraviolet absorption exhibited around maximum peak at 270nm.

• Journal of the Korean Society of Industry Convergence
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• v.17 no.3
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• pp.170-177
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• 2014

This study was conducted to know the behavior of pH behavior in the tomato juices to find out an effective medium for microbial cultivation. Bacterial culture media is a material consist a mixture of nutrients used to grow microorganisms on or in it. In addition, microbial culture media can also be used for isolation, propagation, testing the nature physiological, and calculation of the number of microorganisms. Fresh tomato juice is used for basic ingredient, therein added salt, sugar and EM (Effective Microbial). The fermented solution placed in a room with a temperature of 40oC. Data retrieval before the pH value reached a constant value is done every 12 hours, after constant rate data collection was done every 24 hours. The pH value has been steady after 372 hours of fermentation process (15.5 days). From the results obtained that the amount of additional ingredient which added into tomato juice does not affect final pH value of solution. Thereby the most effective treatment for microbial cultivation media is treatment number four.