Kinetics of lactose fermentation in milk with kombucha starter

• Published in: Journal of food and drug analysis Vol. 26; no. 4; pp. 1229 - 1234
• Main Authors: Kanurić, Katarina Gojko, Milanović, Spasenija Danilo, Ikonić, Bojana Branko, Lončar, Eva Stjepan, Iličić, Mirela Dragoljub, Vukić, Vladimir Radovan, Vukić, Dajana Vukota
• Format: Journal Article
• Language: English
• Published: China (Republic : 1949- ) Elsevier B.V 01.10.2018; Food and Drug Administration; Taiwan Food and Drug Administration
• Subjects: Animals; Bacteria; Beverages; Cattle; Dairy products; Ethanol; Fermentation; Fermented Foods - analysis; Fermented Foods - microbiology; Kinetics; Kombucha; Lactic Acid - analysis; Lactic Acid - metabolism; Lactobacillales - metabolism; Lactose; Lactose - chemistry; Lactose - metabolism; Lactose fermentation; Metabolism; Milk; Milk - chemistry; Milk - microbiology; Original; Reaction kinetics; Sucrose; Tea; Tea - chemistry; Tea - microbiology; Temperature; Yeasts - metabolism; United Kingdom > UK; Kinetics; Lactose fermentation; Kombucha; Milk
• ISSN: 1021-9498; 2224-6614
• DOI: 10.1016/j.jfda.2018.02.002

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. Reaction rate as a function of temperature: a) 37 °C and b) 42 °C (Lines show mathematical models, symbols present experimental values). [Display omitted] •Kinetics of lactose conversion during milk fermentation by kombucha were examined.•Changes of lactose concentration (at 37 and 42 °C) consisted of two retaining stages and a very steep decline in–between.•Reaction rate passes through the maximum and after that, decreases rapidly due to the production of organic acids.•The saturation curves indicating a complex kinetics of lactose fermentation by kombucha starter.