Sugars Play an Important Roles in Expiry Date, Aroma and Tast in Different Fermented Dairy Products

Sugars play an important role in metabolic processes in lives. However, different sugars transfer differently energy in different pathways. This differentiation makes a food product to have different test and to increase the quality of products. In another hands, lactic acid bacteria play an important role in production of lactic acid and aroma compounds in fermented food. The aim of this paper describes the growth rate and metabolic pathway of different products and bacteria when different sugars are added in products and bacteria. To explain this model Enterococcus faecalis is added in experiment and different sugars such as glucose, galactose, fructose, lactose, maltose, and sucrose. The experiment has been analysed by growing the culture for 24h and check the growth rate and analyse by high performance liquid chromatography. The result shows that glucose is the best metabolize sugars followed by fructose, sucrose, maltose, galactose, and lactose as a carbon source. While in energy transformation galactose and lactose transfer most of the energy to mixed acid fermentation compared to glucose and galactose which these energies it transfers into the homofermentative- fermentation. These results are ambitious results to apply and possibly to increase the expiry date of fermented products in dairy industries.