Kinetics of lactose fermentation in milk with kombucha starter

Katarina Gojko Kanuric*, Spasenija Danilo Milanovic, Bojana Branko Ikonic, Eva Stjepan Loncar, Mirela Dragoljub Ilicic, Vladimir Radovan Vukic, Dajana Vukota Vukic

University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

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 inebetween. The analysis of the rate curves showed that the reaction rate passes through the maximum after 9 h, 30min 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