Kinetics of lactose fermentation in milk with kombucha starter

Publication date: October 2018Source: Journal of Food and Drug Analysis, Volume 26, Issue 4Author(s): Katarina Gojko Kanurić, Spasenija Danilo Milanović, Bojana Branko Ikonić, Eva Stjepan Lončar, Mirela Dragoljub Iličić, Vladimir Radovan Vukić, Dajana Vukota VukićAbstractThe 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.Graphical abstractReaction rate as a function of temperature: a) 37 °C and b) 42 °C (Lines show mathematical models, symbols present experimental values).
Source: Journal of Food and Drug Analysis - Category: Food Science Source Type: research