Influence of honey addition to fermentation of cow's goat's and soy milk with Lactobacillus casei Lc- 01

U radu je istražen utjecaj dodatka bagremovog meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka probiotičkom monokulturom Lactobacillus casei – 01. Med je dodavan u udjelima 3, 5 i 7 %, a kao kontrola je korišten uzorak bez dodatka meda. Praćene su promjene pH vrijednosti i električne vodljivosti tijekom 24 sata fermentacije na temperaturi od 37 °C. Najsporije odvijanje fermentacijskih procesa je zamijećeno u uzorcima kravljeg mlijeka, dok je fermentacija najbrže tekla u kozjem mlijeku. Najveći utjecaj na ubrzanje fermentacije imao je dodatak meda u sojino mlijeko. Dodatak meda uzrokovao je smanjenje vrijednosti električne vodljivosti uzoraka. Optimalni udio dodatka meda za ubrzanje fermentacije bakterijom Lactobacillus casei – 01 u kravljem i sojinom mlijeku bio je na razini 5 % dodatka, a za kozje mlijeko utvrđena je optimalna razina od 7 % dodatka meda.Influence of acacia honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s, goat’s and soy milk was investigated. Honey was added in contents of 3, 5 and 7 per cent. The control samples were prepared without honey addition. Changes of pH values and conductivity during 24th hours of fermentation at 37 °C were determined. High rate of fermentation was noted in cow milk, and the slow fermentation rate was in cow milk samples. Addition of acacia honey had the most influence on fermentation activity of Lactobacillus casei Lc-01 in soy milk. Furthermore, addition of honey influenced considerably to the decrease of conductivity in all of analyzed samples. According to obtained results, 5% of honey addition was selected as an optimal content for cow’s and soy milk. In goat milk, optimal content of honey addition which had the highest influence on the fermentation rate promotion was 7 per cent