Factors influencing endogenous benzoic acid production in fermented milk
WANG Weijia1, LIU Aiguo1*, LIAO Zhenyu2*, LIU Lizeng1, SUN Liting1, YANG Hong1, LIU Rui2, LIU Changxu2, LI Yuxuan2
1(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce,Tianjin 300134,China) 2(Pony Test Technology (Tianjin) Co.Ltd.,Tianjin 300392,China)
Abstract: In order to explore the factors influencing the production of endogenous benzoic acid in fermented milk, concentration of whole milk powder, temperature, time, pH, and varieties of lactic acid bacteria were studied in milk fermentation. The results showed that the highest content of benzoic acid was (12.078±0.135) μg/mL in fermented milk from 14% of whole milk powder. When the initial pH was less than 6, the content of benzoic acid gradually increased with the increase of pH, while a peak content of (10.448±0.576) μg/mL was obtained at 40 ℃. The content of benzoic acid kept increasing during fermentation, and was most rapid within 2-4 h. Among different starters, Bifidobacterium produced the lowest amount of benzoic acid. The benzoic acid contents in a variety of fermented milk on the market were detected, and were ranged from 0.73-7.373 μg/mL. The results provided scientific basis for the quality control of fermented milk.
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2021, Vol. 47 
