Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(-)-lactic acid.

Abstract

Elena Bartkiene1*, Daiva Vidmantiene2, Grazina Juodeikiene2, Pranas Viskelis2,3 and Dalia Urbonaviciene2,3 Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania Kaunas University of Technology, Department of Food Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Kaunas District, Lithuania