engleski

Effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk: A kinetic study

The aim of this study was to determine the stimulatory effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Two monofloral honey types, dark-colored chestnut and light-colored acacia honey were added to cow’s and goat’s milk before the fermentation. Different mathematical and statistical models were used to describe the kinetics of fermentation in all analyzed samples. The basic hypothesis of this study was that addition of honey could have influence on the fermentation kinetics in both types of milk. Comprehensive kinetic analyses presented in this study suggest complex interaction between all components in fermented milk samples. The results presented in this paper show that addition of the both types of honey had stimulating effect on the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Addition of acacia honey statistically significantly higher stimulated the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. This resulted in higher number of Lactobacillus casei cells, as well as in lower pH values of the samples with addition of acacia honey. Furthermore, goat’s milk fermented faster than cow’s milk. Calculated values of selected kinetic parameters show that critical period of the fermentation kinetics, when the honey influenced stimulatory, was between 10th and 20th hour of fermentation.

Lactobacillus casei Lc-01; cow’s and goat’s milk; acacia and chestnut honey; fermentation kinetics

nije evidentirano