Kinetics of lactose fermentation in milk with kombucha starter

Authors

K.G. Kanurić
S.D. Milanović
B.B. Ikonić
E.S. Lončar
M.D. Iličić
V.R. Vukić
D.V. Vukić

Abstract

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. © 2018

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2018.02.002

Recommended Citation

Kanurić, K.G.; Milanović, S.D.; Ikonić, B.B.; Lončar, E.S.; Iličić, M.D.; Vukić, V.R.; and Vukić, D.V. (2018) "Kinetics of lactose fermentation in milk with kombucha starter," Journal of Food and Drug Analysis: Vol. 26 : Iss. 4 , Article 3.
Available at: https://doi.org/10.1016/j.jfda.2018.02.002

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Fulltext URL

https://www.sciencedirect.com/science/article/pii/S1021949818300462/pdfft?md5=0135ade45033ab143220251f3c5938af&pid=1-s2.0-S1021949818300462-main.pdf