Milk fermentation research of different lactobacillus

During the research the following methods had been used: extraction of lactobacillus, identification of production activeness in lactobacillus tribe acids, tests of acidified milk tenacity and establishments in production activeness of fatty acids. Work aim: Determine fermentation activeness of different lactbacillus tribes in cow‘s and goat‘s milk. Work goals: 1.Determine activeness of production of Lactobacillus acidophilus, L. bulgaricus, L. rhamnosus, L. plantarum and L. fermentum in cow‘s and goat‘s milk. 2.Identyfy and evaluate cow‘s and goat‘s acidified milk of viscosity. 3.Determine production activeness of different lactobacillus fatty acids. 4.Identify Lactobacillus acidophilus, L. bulgaricus, L. rhamnosus, L. plantarum and L. fermentum viability fermentation milk for two days. Conclusions: Different types of lactobacillus in cow‘s and goat‘s milk produced acids actively. The biggest production of acids in acidified milk was performed by L. acidophilus, titrated acidity of this culture after 6 days was 220 oT, in goat‘s milk – L. planarum, after 6 days - 228 oT. The biggest cow‘s and goat‘s actified milk tenacity was found when milk was fermented for 24 h with the help of L. bulgaricus culture (accordingly 344,797 mPa.s and 167,313 mPa.s). The biggest ammount of fatty acids, from the overall fatty acid ammount, found in cow‘s milk which was fermented with L. bulgaricus (66,7 %) and L. acidophilus (62,6 %). The biggest ammount of polyunsaturates was found when fermenting milk with L. plantarum (71,1%). The biggest ammount of fatty acids was found in goat‘s milk which was fermented with L. acidophilus, L. bulgaricus and L. plantarum cultures (accordingly 69,6 %, 68,7 % and 66,0 % ). From the overall ammount of fatty acids). The highest omega-3 fatty acid ammount was identified in cow‘s milk, fermented with the help of L. plantarum culture (71,1 %). The biggest ammount of omega-3 fatty acids was found in goat‘s milk (14,4 %) the resulsts were received when using L. rhamnosus. Separate lactobacillus species viability, two days later, fermented cow‘s and goat‘s milk, was active and had little interdependent differences. The average activeness of all types of lactobacillus in cow‘s milk was 8,57 KSV (log)/ml, in goat‘s milk – 8,55 KSV (log)/ml