title: Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.
abstract: BACKGROUND
  Spontaneous fermentation of plant-derived material is mainly performed on a small scale, with the exception of fermented olives, cucumbers, sauerkraut and kimchi, which have met worldwide commercial significance.
  
  
  RESULTS
  This study of spontaneous fermentation of green tomatoes at different stages of ripening revealed a significant effect on the growth kinetics of lactic acid bacteria and the final pH value. Leuconostoc mesenteroides dominated spontaneous fermentation when the initial pH value ranged from 3.8 to 4.8 whereas at higher pH values (4.9-5.4) it co-dominated with Leu. citreum and Lactobacillus casei. Application of RAPD-PCR and rep-PCR allowed differentiation at sub-species level, suggesting a microbial succession at that level accompanying the respective at species level.
  
  
  CONCLUSIONS
  Ripening stage affected the development of the micro-ecosystem through the growth of lactic acid bacteria and concomitant pH value reduction; however, the outcome of the fermentation was only marginally different.
authors.affiliation: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-118 55, Athens, Greece.
authors.forename: Spiros
authors.initials: S
authors.lastname: Paramithiotis
authors.forename: Konstantinos
authors.initials: K
authors.lastname: Kouretas
authors.forename: Eleftherios H
authors.initials: EH
authors.lastname: Drosinos
mesh_terms: D017753:Ecosystem; D005285:Fermentation; D005638:Fruit / Q000254:growth & development* / Q000378:metabolism / Q000382:microbiology*; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000145:classification / Q000254:growth & development / Q000378:metabolism; D007934:Leuconostoc / Q000145:classification / Q000254:growth & development / Q000378:metabolism; D018551:Solanum lycopersicum; D016133:Polymerase Chain Reaction
keywords: Lactobacillus casei; Leu. citreum; Leuconostoc mesenteroides; green tomatoes; spontaneous fermentation