Kinetics of lactose fermentation in milk with kombucha starter
| Autor: | Mirela D. Iličić, Bojana Ikonić, Dajana V. Vukić, Katarina G. Kanurić, Spasenija D. Milanović, Vladimir R. Vukić, Eva S. Lončar |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Kombucha Kinetics lcsh:TX341-641 Lactose 01 natural sciences Reaction rate chemistry.chemical_compound 0404 agricultural biotechnology Starter Lactobacillales 010608 biotechnology Yeasts Animals Food science Lactic Acid Pharmacology Tea lcsh:RM1-950 Temperature food and beverages 04 agricultural and veterinary sciences 040401 food science lcsh:Therapeutics. Pharmacology Milk chemistry Fermentation Cattle Fermented Foods lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Journal of Food and Drug Analysis, Vol 26, Iss 4, Pp 1229-1234 (2018) |
| ISSN: | 2224-6614 |
| Popis: | 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. Keywords: Kinetics, Kombucha, Lactose fermentation, Milk |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|