Production of benzoic acid as a natural compound in fermented skim milk using commercial cheese starter

Abstract

In this study, we investigated the production of natural benzoic acid (BA) in skim milk fermentation by 5 kinds of commercial cheese starters. Five kinds of starter were inoculated into 10% reconstituted skim milk, and then the culture was incubated at 2-h intervals for 10 h at 30, 35, and 40°C. In fermentation by MW 046 N+LH 13, the starter for making raclette, BA was highly detected after 8 h at 30 and 35°C. In fermentation by LH 13, the starter for making berg, BA steadily increased and was highly detected at 40°C. In fermentation by TCC-3+TCC-4, the starter for making Caciocavallo and mozzarella, BA was detected after 2 h at 40°C. Also, BA was detected after 4 and 8 h at 35 and 30°C, respectively. In fermentation by Flora-Danica, the starter for making Gouda, BA was increased until 6 h and decreased after 6 h at all temperatures. Among the 5 kinds of fermentation, the level of BA was the highest in fermentation by Flora-Danica at 6 h at 35°C, at 14.55 mg/kg.

Volatile compounds in Chinese naked and covered oat groats and flakes

“…Lactic acid bacteria are reported to be isolated from some oat samples (Zhang et al, ), and oxidation of benzaldehyde produced by lactic acid bacteria may contribute to benzoic acid generation. (Park, Yoo, Paik, & Lim, ). Benzaldehyde was found in all oat samples but its oxidation was discovered in only one sample; this indicated that most samples were uncontaminated by the bacteria.…”

“…Phenol was only discovered in SW‐g with a low content. Although oats are a good source of phenols (Park et al, ), most of them are unable to be extracted by methods used in this research.…”

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

“…Moreover, benzoic acid also occurs naturally in several foods such as fruits, vegetables, spices and nuts. It is also found in low concentrations in dairy products as it is produced by micro-organisms during fermentation [ 4 , 5 , 6 ].…”

“…On the other hand, several adverse effects, such as metabolic acidosis, asthma, urticaria, hyperpnoea and convulsions have been observed in sensitive individuals even when present at low doses [ 8 , 9 ]. The Joint FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization) Expert Committee on Food Additives evaluated and established 5 mg per kg of body weight as the acceptable maximum daily intake for benzoic acid and benzoate salt [ 6 ].…”

“…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 ].…”