Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Abstract

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk

“…Several authors [ 15 , 16 , 23 , 24 , 25 , 26 , 27 , 28 ] report benzoic acid contents in cow milk comparable to our results (5.29–20.72 mg kg −1 ), as is clear from the values from the published literature listed in Table 2 . Comparing benzoic acid in yoghurts made from cow’s milk of different provenance and different geographical origins, it is clear that the variation in benzoic acid content does not depend on the breed, nutrition or management of farms in different geographical regions.…”

“…From the above results, it is clear that the choice of yoghurt culture can significantly affect the amount of benzoic acid in the final product, and this conclusion is confirmed by further studies [ 15 , 16 , 27 ]. For instance, Garmiene et al [ 16 ] found that the amount of benzoic acid in cow’s milk inoculated with strains 21 and 148/3 of Lactobacillus delbrueckii subsp.…”

“…The amount of benzoic acid formed is affected by the type of micro-organism, the type of milk and the temperature of fermentation [ 6 , 10 , 12 , 13 , 14 , 15 ]. Strains that are known to produce benzoic acid in milk include Lactococcus lactis , Lactobacillus casei , Streptococcus thermophilus , Lactobacillus helveticus , Escherichia coli and Pseudomonas fluorescens [ 16 ].…”

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

“…Ramos et al [37] studied strains of Lactobacillus plantarum, finding that these strains produced mevalonolactone, 5-methyl-hydantoin, and benzoic acid. Moreover, Yu et al [38] examined the use of Lactobacillus rhamnosus, Lactobacillus paracasei, and Streptococcus thermophilus at different incubation temperatures and optimized the production of benzoic acid. Table 4 shows the results of the antioxidant activity of the fermented samples.…”

Inhibitory Activity of Lactic Acid Bacteria against Fungal Spoilage

“…Compounds produced by lactic acid bacteria and their individual minimal inhibitory concentration (MIC) values against yeast, mould and bacteria as well as the reported production concentration in LAB. The concentration produced are highly dependent on the conditions used and should only be considered as an indicator (Siedler et al, Leon Pelaez et al, 2012;Narendranath et al, 2001;Ostling et al, 1993 55 Le Lay et al, 2016 Acetic acid 100 38-41; 80 8.3 0.5-14 Corsetti et al, 1998;Leon Pelaez et al, 2012;Narendranath et al, 2001;Ostling et al, 1993;Stratford et al, 20095-40 Aunsbjerg et al, 2015Corsetti et al, 1998Le Lay et al, 2016 Benzoic acid 10 1.27 1) Arroyo- Lopez et al, 20080.19 Urbiene & Leskauskaite, 2006Yu et al, 2016 Azelacid acid 4.5 10.6-21.3 Farmery et al, 1994;Maple et al, 1992 0.01 Le Lay et al, 2016 Succinic acid 200-500 Schwenninger et al, 200829-300 Ozcelik et al, 2016Schwenninger et al, 2008Propionic acid 8.1 Corsetti et al, 199854 Zhang et al, 2010 Formic acid 21-43 19.5 0.1-1.5 Corsetti et al, 1998;Lastauskiene et al, 2014;Ostling et al, 19931.5-27 Corsetti et al, 1998Ozcelik et al, 2016;Rizzello et al, Ganzle et al, 2003 Cyclo (L-Phe-L-Pro) 0.08 Strom et al, 2002 3-Phenyllactic acid 50-500 3) , 55 Schwenninger et al, 2008;Strom et al, 2002<7 0.57 Schwenninger et al, 2008V...…”