Examination of the fermentation of cows, goats and soyamilk with probiotic bacterium Lactobacillus casei Lc-01

U radu je istražen utjecaj probiotičke bakterije Lactobacillus casei Lc-01 na fermentaciju kravljeg, kozjeg i sojinog mlijeka sa dodatkom bagremovog i kestenovog meda u udjelima od 5 i 10%. Za pripremu probiotičkih napitaka korišteno je UHT kravlje mlijeko tipizirano na 2,8 mliječne masti, te UHT kozje mlijeko tipizirano na 3,2 % mliječne masti, te sojino mlijeko s 2,2% masti. Fermentacija se provodila na 37 ℃, sva mjerenja su se provodila u intervalu od 0 do 25 sati, svakih 5 sati. Određena je promjena pH, titracijske kiselosti, elektrokemijskog potencijala, promjena broja probiotičke bakterije Lactobacillus casei. Utvrđeno je da tijekom fermentacije dotatkom bagremovog i kestenovog meda u mlijeko dolazi do povećanja broja probiotičkih bakterija Lactobacillus casei. Najbrža fermentacija je bila u kozjem mlijeku. Obje vrste meda djelovale su na ubrzanje fermentacije. Med je najviše djelovao na kinetiku fermentacije u sojinom mlijeku.In this paper we have researched the effect of probiotic fermented potions, cows, goats, and soya milk with addition of acacia and chestnut honey in 5% and 10% proportion. For the inoculation of the milk we have used the monokulture Lc-01 Lactobacillus casei. For the preparation of the probiotic potions we hawe used UHT sterilized cows milk with 2,8% of milk fat, UHT sterilized goats milk with 3,2% of milk fat, soya milk with 2,2% of milk fat. The fermentation was conducted on 37 °C and all the measurmnets were conducted in interval from 0 to 25 hours, every 5 hours. We have determined the change in pH, titration acidity, electrochemical potential and the change in the number of probiotic bacteria Lactobacillus casei. We have determined that addition acacia and chestnut honey in milk becomes to biger number probiotic bacteria Lactobacillus casei during the fermentation. The fastes fermentation was in goats milk. Both sort of honey act to acceleration fermentation. Honey was most act on kinetic fermentation in soya milk