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

다국어 초록 (Multilingual Abstract)

<P>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 degrees C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12 h at all temperatures, sharply increasing at 30 degrees 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 degrees 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 degrees 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 degrees C, sharply increasing up to 12 h and decreasing after 15 h at 35 degrees C, and after 6 h, increasing up to 9 h at 30 degrees C. After 3 h, it steadily decreased at 40 degrees C. The highest amount of BA was found during the fermentation by R707 at 30 degrees C; 15 h with 12.46 mg/kg.</P>