title: 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.
authors.affiliation: Korea Food Research Institute, Seongnam 13539, Korea.
authors.forename: Sun-Young
authors.initials: SY
authors.lastname: Park
authors.affiliation: Korea Food Research Institute, Seongnam 13539, Korea.
authors.forename: Mi-Young
authors.initials: MY
authors.lastname: Yoo
authors.affiliation: Division of Animal Life Science, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Dong
authors.initials: HD
authors.lastname: Paik
authors.affiliation: Korea Food Research Institute, Seongnam 13539, Korea. Electronic address: limsd@kfri.re.kr.
authors.forename: Sang-Dong
authors.initials: SD
authors.lastname: Lim
mesh_terms: D000818:Animals; D019817:Benzoic Acid / Q000032:analysis / Q000378:metabolism*; D002611:Cheese; D005285:Fermentation; D005516:Food Microbiology; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry / Q000378:metabolism*; D013997:Time Factors
chemical_list: D019817:Benzoic Acid
keywords: benzoic acid; cheese starter; fermentation; skim milk