Résumé:
The objective of our study was to evaluate the influence of honey on lactic strains. In addition, we have tested the production of different variants of fermented milk based on honey.
To begin with, we evaluated the influence of adding honey at different concentrations (1%, 5% and 10%) to milk on growth, the acidifying activity of a monoculture of the probiotic strain "Lactobacillusplantarum". We then prepared 3 types of sourdough for the production of different variants of functional fermented milk enriched with honey. And finally we evaluated the influence of honey on the viability of certain lactic strains after fermentation.
The addition of honey at different concentrations in skimmed milk led to an increase in the acidity of the latter and made it possible to stimulate the growth and the acidifying power of the Lactobacillusplantarum strain during fermentation, while it exerted a protective role during storage by reducing the rate of acidification. However Milk with 5% honey added showed the best results. We obtained four variants of fermented milks (a natural yoghurt without honey, a yoghurt with added honey, a fermented milk with added honey made from a leaven composed of 2% Streptococcusthermophilus and 1% Lactobacillusplantarum and finally, a milk fermented with added honey and made from a leaven composed of 5% Lactobacillusplantarum.The honey did not negatively influence the appearance of the yogurt.The honey allowed to increase the rate of viability of the lactic strains in the different samples of fermented milks.
In conclusion, we can say that honey has prebiotic effects on lactic acid bacteria when added to milk at appropriate concentrations, more over it does not change the appearance of the finished product during fermentation, which makes it an excellent ingredient of interest to the dairy industry.
