title: Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology.
abstract: Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyung-Seok
authors.initials: HS
authors.lastname: Yu
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Na-Kyoung
authors.initials: NK
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hye-Lin
authors.initials: HL
authors.lastname: Jeon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Su Jin
authors.initials: SJ
authors.lastname: Eom
authors.affiliation: Korea Food Research Institute, Seongnam 13539, Korea.
authors.forename: Mi-Young
authors.initials: MY
authors.lastname: Yoo
authors.affiliation: Korea Food Research Institute, Seongnam 13539, Korea.
authors.forename: Sang-Dong
authors.initials: SD
authors.lastname: Lim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
keywords: benzoic acid; food regulation; natural preservative; response surface method; yogurt starter