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The aim of this study was to use a predictive model to analyse the growth of a probiotic strain Bifidobacterium animalis subsp. lactis Bb-12 in cow’s, goat’s and soy milk. The Gompertz model was used, and the suitability of the model was estimated by the Schnute algorithm. Except for the analysis of Bifidobacterium animalis subsp. lactis Bb-12 growth, the Gompertz model was also used for the analysis of pH changes during the fermentation process. Experimental results, as well as the values of kinetic parameters obtained in this study, showed that the highest growth rate of Bifidobacterium animalis subsp. lactis Bb-12 was obtained in goat’s milk, and the lowest in soy milk. Contrary to the growth of Bifidobacterium animalis subsp. lactis Bb- 12, pH decreased faster in soy milk than in cow’s milk. The highest rate of pH decrease was also observed in goat’s milk, which is in correspondence with results of various previous studies. The Gompertz model proved to be highly suitable for analysing the course and the fermentation kinetics in these three kinds of milk, and might be used to analyse the growth kinetics of other probiotic and starter cultures in milk.

Cilj ispitivanja bio je utvrditi antagonistički utjecaj kozjeg i kravljeg mlijeka fermentiranog probiotičkom bakterijom Bifidobacterium longum Bb- 46 na rast uropatogenog kvasca Candida albicans. Hipoteza u ovom radu bila je da fermentirano kozje mlijeko ima moguće jače inhibicijsko djelovanje na rast Candida albicans u usporedbi s fermentiranim kravljim mlijekom. Povrh toga, praćene su korelacije između stupnja inhibicije i određenih parametara mliječno kisele fermentacije (broj stanica Bifidobacterium longum Bb-46 i pH vrijednost). Rezultati istraživanja pokazali su da fermentirano kozje mlijeko značajno jače inhibira rast Candida albicans u odnosu na fermentirano kravlje mlijeko (P, The study was carried out to determine the antagonistic influence of goat and cow milk fermented with Bifidobacterium longum Bb-46 on uropathogenic Candida albicans strain. The hypothesis of this study was that fermented goat milk could have possible stronger inhibitory effect on the growth of uropathogenic yeast Candida albicans than fermented cow milk. The correlation between the inhibitory effect and the time of fermentation (number of viable Bifidobacterium longum Bb-46 cells and pH of fermented milk) was also determined. The obtained results have shown considerably higher inhibitory effect of fermented goat milk on the growth of Candida albicans compared with fermented cow milk. There was no significant correlation between number of Bifidobacterium longum Bb-46 cells in fermented and the inhibitory effect; as well as between changes in pH during fermentation and inhibitory effect of fermented goat or cow milk.