Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/1241
Title: Kinetics of lactose fermentation in milk with kombucha starter
Authors: Kanurić (Duraković), Katarina 
Milanović, Spasenija
Ikonić (Prodanić), Bojana 
Lončar, Eva
Iličić (Panić), Mirela 
Vukić, Vladimir 
Vukić (Hrnjez), Dajana 
Issue Date: Oct-2018
Publisher: Elsevier
Journal: Journal of Food and Drug Analysis
Abstract: © 2018 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.
URI: https://open.uns.ac.rs/handle/123456789/1241
ISSN: 10219498
DOI: 10.1016/j.jfda.2018.02.002
Appears in Collections:TF Publikacije/Publications

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