Production of benzoic acid by lactic acid bacteria from Lactobacillus, Lactococcus and Streptococcus genera in milk.
Year: 2010
Type: article
Abstract: Benzoic acid is the most commonly used preservative in the food industry. Only allowable quantities of it can be added to food products. However, milk products can contain natural benzoic acid as some lactic acid bacteria are able to transform hippuric acid, naturally present in milk, into benzoic acid. The aim of this study was to determine the influence of some lactic acid bacteria species and strains on production of benzoic acid in cultured milk samples. Strains of lactic acid bacteria belonging to 3 genera and 8 species were chosen for preparing the model samples. All strains of Lactobacillus acidophilus, Lactobacillus (Lb.) casei, Streptococcus (S.) thermophilus and Lb. helveticus used for milk fermentation produced similar levels of benzoic acid in cultured milk samples. However, selected strains of Lb. delbrueckii subsp. bulgaricus, Lactococcus (L.) lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar. diacetylactis produced different levels of benzoic acid. Strains used for manufacturing yoghurt: Lb. delbrueckii subsp. bulgaricus 21, 148/3 and S. thermophilus 24-36-14, 182 II, 10 KC-2 and strains used for manufacturing quark, sour cream, cheese, and cultured milk products: L. lactis subsp. lactis 140/2, Z 264; L. lactis subsp. cremoris V, and L. lactis subsp. lactis biovar. diacetylactis 130, 149 II produced low levels of benzoic acid.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W2337450214