Open AccessChanges in benzoic acid content of goat milk kefir produced using different kefir cultures
Author(s) -
Gizem Şendoğan,
Ecem Akan,
Oktay Yerlıkaya,
Şaban Meriç,
Özer Kınık
Publication year - 2020
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2021.0106
Subject(s) - kefir , food science , hippuric acid , starter , benzoic acid , chemistry , lactic acid , lactococcus , biochemistry , biology , bacteria , lactococcus lactis , urine , genetics
In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir. Based on the obtained results, hippuric acid was not found in kefir samples during the storage period, whereas goat milk samples contained hippuric acid (14.8 mg/kg). Benzoic acid levels of kefir samples ranged from 8.5 to 26.6 mg/kg during the 28-day storage period. The highest Lactobacillus and Lactococcus counts were observed in kefir sample produced with kefir grain while this sample was one of the sample containing the lowest (11.2 mg/kg) benzoic acid levels. In conclusion, the research results showed that starter kefir cultures and microbiota used in kefir production and storage period had a significant effect on the formation of benzoic acid levels (p<0.05).