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The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against<jats:italic>Listeria monocytogenes<\/jats:italic>,<jats:italic>Listeria innocua<\/jats:italic>, and<jats:italic>Salmonella<\/jats:italic>spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi<jats:italic>Salmonella<\/jats:italic>spp., and<jats:italic>Listeria<\/jats:italic>spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with<jats:italic>Lactobacillus plantarum<\/jats:italic>and<jats:italic>Leuconostoc mesenteroides<\/jats:italic>at 25\u00b0C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4\u00b0C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of<jats:italic>Salmonella<\/jats:italic>species was faster compared to that of<jats:italic>Listeria<\/jats:italic>. After four weeks of storage at 4\u00b0C,<jats:italic>Lb. plantarum<\/jats:italic>and<jats:italic>Lc. mesenteroides<\/jats:italic>showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of<jats:italic>Lb. plantarum<\/jats:italic>and<jats:italic>Lc. mesenteroides<\/jats:italic>as potential starters for developing nutritious and safe fermented tomato juice products.<\/jats:p>","DOI":"10.1155\/2019\/6937837","type":"journal-article","created":{"date-parts":[[2019,2,26]],"date-time":"2019-02-26T23:49:30Z","timestamp":1551224970000},"page":"1-11","source":"Crossref","is-referenced-by-count":8,"title":["Inhibitory Effect of<i>Lactobacillus plantarum<\/i>FL75 and<i>Leuconostoc mesenteroides<\/i>FL14<i>against<\/i>Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices"],"prefix":"10.1155","volume":"2019","author":[{"given":"A\u00efss\u00e9","family":"Bah","sequence":"first","affiliation":[{"name":"Laboratoire de Microorganismes et Biomol\u00e9cules Actives (LR03ES03), Facult\u00e9 des Sciences de Tunis, Universit\u00e9 Tunis El Manar, Campus Universitaire, 2092, Tunis, 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