<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.</p>
</abstract>

In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review"}

In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to...

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Data publikacji: 05 wrz 2023

Zakres stron: 73 - 86

Otrzymano: 18 maj 2023

Przyjęty: 03 lip 2023

DOI: https://doi.org/10.2478/plua-2023-0010

Słowa kluczowe
organic milk, yoghurt, lactic acid bacteria

© 2023 Stefanija Sabunevica et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Data publikacji: 05 wrz 2023

Zakres stron: 73 - 86

Otrzymano: 18 maj 2023

Przyjęty: 03 lip 2023

DOI: https://doi.org/10.2478/plua-2023-0010

Słowa kluczoweorganic milk, yoghurt, lactic acid bacteria

© 2023 Stefanija Sabunevica et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
organic milk, yoghurt, lactic acid bacteria