Authors:V. Slačanac, J. Hardi, M. Lučan, Sz. Kun, P. Havas, and V. Krstanović
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.
Authors:V. Krstanović, A. Lalić, I. Kosović, N. Velić, Kristina Mastanjević, and K. Mastanjević
Although β-glucans in cereals are desirable as healthy diet components, high levels of β-glucans in malting barley are unacceptable because they can cause unsatisfactory degradation of cell walls during malting. The aim of this study was to investigate the β-glucan content in twelve Croatian and two German barley varieties at three representative locations in Eastern Croatia over three consecutive seasons (2012–2014). Total β-glucan content in barley samples was determined using enzymatic method. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4%. Furthermore, a distinct and clear genotype influence was noticed. No significant difference was found between years, but between locations Osijek and Tovarnik.