Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat's milk and mixtures of goat's milk with mare's milk based on changes in electrical conductivity and impedance

被引：9

作者：

Cais-Sokolinska, Dorota ^{[1
]}

Wojtowski, Jacek ^{[2
]}

Pikul, Jan ^{[1
]}

Lasik-Kurdys, Malgorzata ^{[3
]}

机构：

[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Dairy Technol, PL-60624 Poznan, Poland

[2] Poznan Univ Life Sci, Fac Vet Med & Anim Sci, Dept Anim Breeding & Prod Qual Assessment, PL-62002 Suchy Las, Poland

[3] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Fermentat & Biosynth, PL-60624 Poznan, Poland

来源：

MLJEKARSTVO | 2017年 / 67卷 / 04期

关键词：

conductivity; electrical impedance; goat's milk; mare's milk; RAPID DETECTION; CONDUCTANCE; GROWTH;

D O I：

10.15567/mljekarstvo.2017.0405

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of this study was to analyse the metabolic activity of lactic acid bacteria and yeast based of changes in electrical conductivity and electrical impedance during fermentation of goat milk and mixtures of goat's milk and mare's milk (1:1, 1:2). As a result of fermentation, conductivity increased 1.4-fold. The conductivity of kefir prepared from goat and mare milk mixed at a ratio of 1:2 (6.210 Omega(-3).cm(-1)) was lower than that of the 1:1 mixture or of goat milk alone (7.242 Omega(-3).cm(-1)). A significant dependence of electrical conductivity and pH (0.970 <= r <= 0.993) was recorded during fermentation. The addition of mare milk to goat milk significantly slowed down the growth of LAB (Delta(lambda) = 0.8 h) and yeasts during kefir production.

引用

页码：277 / 282

页数：6