Effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk: A kinetic study

Slačanac, V. and Hardi, J. and Lučan, M. and Kun, Sz. and Havas, P. and Krstanović, V. (2011) Effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk: A kinetic study. Acta Alimentaria, 40 (2). pp. 270-281. ISSN 0139-3006

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Abstract

The aim of this study was to determine the stimulatory effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Two monofloral honey types, dark-coloured chestnut and light-coloured acacia honey were added to cow’s and goat’s milk before fermentation. Different mathematical and statistical models were used to describe the kinetics of fermentation in all analysed samples. The basic hypothesis of this study was that addition of honey could influence fermentation kinetics in both types of milk. Comprehensive kinetic analyses suggested complex interaction between all components in fermented milk samples. The results presented in this paper showed that addition of both types of honey had a stimulatory effect on the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Addition of acacia honey significantly stimulated (P<0.05) the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. This resulted in higher number of Lactobacillus casei cells, as well as in lower pH values of the samples with addition of acacia honey. Furthermore, goat’s milk was fermented faster than cow’s milk. Calculated values of selected kinetic parameters showed that the critical period of fermentation kinetics, when influence of honey proved stimulatory, was between 10th and 20th hour of the fermentation.

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