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

Abstract

Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 ± 5.11 mg kg−1) and the lowest in cow yoghurt (13.38 ± 3.56 mg kg−1), with goat yoghurt (21.31 ± 5.66 mg kg−1) falling in between. Benzoic acid content did not show statistically significant variation until the second and third weeks of storage, and the dynamics of this variation varied depending on the type of yoghurt. The yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus also affected the contents of benzoic acid. Further, the different storage temperatures (2 and 8 °C) as well as the temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 °C) affected the amount of benzoic acid in different types of yoghurts.

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

“…At the same time, the enhanced development of either the starter culture or the non-starter lactic acid bacteria (NSLAB) in salt reduced, or differently salted, cheeses may lead to the accumulation of benzoic acid, mainly originated from the microbial conversion of hippuric acid ( 36 ). Benzoic acid is a common antimicrobial preservative that cannot be added to dairy products, but it can naturally occur at variable amounts according to milk species, starter composition, and fermentation conditions ( 37 ). Therefore, the effect of different salting procedures on the unpredicted formation of such secondary metabolites should be worthy of investigation.…”

Comparison of some characteristics of homemade, local and national brands yoghurts

“…Benzoic acid is produced in dairy products at low concentrations by microorganisms during fermentation [9,32]. Unlike sorbic acid, benzoic acid can be produced by lactic acid bacteria used in yoghurt production [7].…”

“…Unlike sorbic acid, benzoic acid can be produced by lactic acid bacteria used in yoghurt production [7]. It is known that bacteria such as Lactococcus lactis, Lactobacillus casei, Streptococcus thermophilus, Lactobacillus helveticus, Escherichia coli and Pseudomonas fluorescens produce benzoic acid [9,33]. For this reason, naturally occurring benzoic acid can be found in fermented products such as yoghurt.…”

“…Yildiz et al [35] determined that the average amount of benzoic acid in commercial yoghurts from 5 different provinces was between 9.35 and 26.21 mg kg -1 . Bartáková et al [9] determined the benzoic acid content of homemade and commercial yoghurts between 13.38 and 18.65 mg kg -1 . Mroueh et al [7] found that the benzoic acid content of 30 yoghurt samples collected from Lebanon varied between 12.0 and 479.1 mg kg -1 , while the sorbic acid content between 0 and 3719.1 mg kg -1 .…”

“…Benzoic and sorbic acid can be used as antimicrobial and preservative agent against bacterial, yeast-mold and to extend the shelf life of products [9][10][11]. Although these preservatives are generally used to prevent the growth of yeast and molds, they also have effects on many bacteria such as antibacterial [10][11][12].…”