Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters

Abstract

This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9h at all temperatures, sharply increasing until 18h and decreasing after 18h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6h to 15h and decreased after 15h at 40°C. The BA during STB-01 and CHN-11 (1:1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3h at 35 and 40°C, sharply increasing up to 12h and decreasing after 15h at 35°C, and after 6h, increasing up to 9h at 30°C. After 3h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15h with 12.46mg/kg.

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

“…thermophilus is the only species generally recognized as being safe [ 2 ]. This species can be used alone or in combination with other LABs for the production of dairy products such as cheese [ 3 , 4 ], yogurt [ 5 ] and fermented camel milk [ 6 ]. Therefore, S .…”

Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools

“…The production of benzoic acid in dairy products is associated with 3 routes: (1) microbial enzymatic conversion of hippuric acid (naturally presented in milk) by lactic acid bacteria, (2) enzymatic degradation and microbial breakdown of phenyl valeric acid and phenylalanine, and (3) auxo-oxidation of benzaldehyde (del Olmo et al, 2017). Lactococcus lactis, Lactobacillus helveticus, Lactobacillus casei, and Streptococcus thermophilus are able to synthesize benzoic acid in milk and dairy products (Han et al, 2016). In the absence of the probiotic culture, 1 or more of the routes may have been enhanced, thus resulting in a higher production of benzoic acid.…”

Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

“…Also, benzoic acid can occur by benzaldehyde oxidation and anaerobic/aerobic metabolism of phenolic compounds. In light of these data, it can be argued that, rather than pH, the species and strains of lactic acid bacteria that are active in dairy products even at low high acidity have an effect on the benzoic acid level levels formed naturally in dairy products (Ping et al, 2009;Han et al, 2016;Tavaria et al, 2002).…”

“…It can be argued that benzoic acid decreased with the LAB reaching the death phase after a stationary phase during lactic acid's metabolic process, as also stated by Yıldız et al (2012). Also, benzoic acid was naturally produced and the level of benzoic acid can change depending on the incubation time, temperature, and the type of starters (Han et al, 2016) and inoculation ratio.…”