Kinetics of lactose fermentation in milk with kombucha starter.
| Autor: | Kanurić KG; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Milanović SD; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Ikonić BB; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Lončar ES; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Iličić MD; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Vukić VR; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Vukić DV; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of food and drug analysis [J Food Drug Anal] 2018 Oct; Vol. 26 (4), pp. 1229-1234. Date of Electronic Publication: 2018 Mar 14. |
| DOI: | 10.1016/j.jfda.2018.02.002 |
| Abstrakt: | The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted significantly shorter (about 5 h, 30 min) compared to the fermentation at 37 °C. Changes of lactose concentration at the both temperatures are consisting of two retaining stages and very steep decline in-between. The analysis of the rate curves showed that the reaction rate passes through the maximum after 9 h, 30 min at 37 °C and after 4 h at 42 °C. The sigmoidal saturation curve indicates a complex kinetics of lactose fermentation by kombucha starter. (Copyright © 2018. Published by Elsevier B.V.) |
| Databáze: | MEDLINE |
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