Analysis of antimicrobial spice property effects on the lactic acid process

The article presents the study results on the lactic acid process dynamics when cultivating the yoghurt starter microorganisms with spice extracts. Spices in their natural form as well as their extracts are used in dairy technology as food preservatives and food flavoring components. The antimicrobial properties of spices have been studied thoroughly with regard to opportunistic and pathogenic microorganisms; therefore it is relevant to study the effect of antimicrobial spice properties on the metabolic processes of various types of lactic acid microorganisms in order to identify possible inhibition of the lactic acid process. Electrochemical parameters have been determined to assess the activity of metabolic processes in microorganisms in the course of fermentation in the samples.