Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5542641 | Journal of Dairy Science | 2016 | 5 Pages |
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 24 h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12 h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9 h at all temperatures, sharply increasing until 18 h and decreasing after 18 h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6 h to 15 h and decreased after 15 h 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 3 h at 35 and 40°C, sharply increasing up to 12 h and decreasing after 15 h at 35°C, and after 6 h, increasing up to 9 h at 30°C. After 3 h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15 h with 12.46 mg/kg.
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Authors
Noori Han, Sun-Young Park, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim,