Influence of yogurt cultures on benzoic acid content in yoghurt
A. Hejtmánková, V. Horák, J. Dolejšková, F. Louda, H. Dragounováhttps://doi.org/10.17221/8309-CJFSCitation:Hejtmánková A., Horák V., Dolejšková J., Louda F., Dragounová H. (2000): Influence of yogurt cultures on benzoic acid content in yoghurt. Czech J. Food Sci., 18: 52-54.
Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.Keywords:
benzoic acid; yoghurt; yoghurt culture; strains; cow milk; goat milk; HPLC; hygienic limit