Evaluation of Benzoic Acid Level of Fermented Dairy Products during Fermentation

Abstract

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the R 2 value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

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

“…The predicted and actual values were similar, i.e., 13.31 and 13.96 mg/kg, respectively. Maximal benzoic acid production has been reported for an incubation time of 3-6 h (≥ pH 4.5), which is consistent with our results ( Lim et al , 2013 ; Urbiene and Leskauskaite, 2006 ). In case of L. paracasei , concentration of benzoic acid was higher than optimized condition after 24 h incubation as a single strain.…”

“…Strains that are known to produce benzoic acid in milk include Lactococcus lactis , Lactobacillus casei , Streptococcus thermophilus , Lactobacillus helveticus , Escherichia coli , and Pseudomonas fluorescens ( Garmiene et al , 2010 ; Sajko et al , 1984 ). The benzoic acid in fermented milk is detected immediately after the inoculation of the starter culture in the fermentation stage at 2.28-10.48 mg/kg ( Lim et al , 2013 ).…”

“…Benzoic acid production has been studied for various starter cultures and incubation temperatures ( Lim et al , 2013 ; Urbiene and Leskauskaite, 2006 ). However, the optimization of benzoic acid production has not been reported.…”

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.…”

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

“…Benzoic acid, propionic acid, and sorbic acid are food preservatives that extend the shelf life of food by preventing the deterioration of quality by microorganisms (Silva and Lidon, 2016). Some preservatives are naturally contained in raw food materials or may be introduced into the food by careless handling or fermentation (Jang et al, 2020;Kim et al, 2018;Lee et al, 2013;Lim et al, 2013;Park et al, 2008;Yun et al, 2017;Yun et al, 2019). However, it is difficult to distinguish between intentionally added preservatives in the food and the preservatives naturally produced in food (Park et al, 2008).…”