Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties

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dc.contributor.authorYerlikaya O.
dc.contributor.authorGucer L.
dc.contributor.authorAkan E.
dc.contributor.authorMeric S.
dc.contributor.authorAydin E.
dc.contributor.authorKinik O.
dc.date.accessioned2021-05-03T20:56:53Z
dc.date.available2021-05-03T20:56:53Z
dc.date.issued2021
dc.description.abstractBenzoic acid, the simplest member of the aromatic carboxylic acid family, is a weak acid that is a precursor to the synthesis of many important organic compounds. In addition to being used to prevent microbial spoilage in foods, it can also form due to different factors in foods. Hippuric acid found in the natural content of milk can be converted into benzoic acid naturally and can be found in different levels in dairy products. The present study aimed to determine the naturally-forming benzoic acid values in fresh and ripened traditional type cheese varieties and to determine the effect of some physicochemical and microbiological changes of cheeses on the amount of benzoic acid. In this research, benzoic acid levels of six different cheese types (White pickled cheese (traditional-industrial), Tulum cheese (canned or goat skin-packed), and Kashar cheese (fresh and ripened)) were determined. As a result of the analysis performed by HPLC, the amount of benzoic acid in cheese samples varied between 5.95 and 55.72 mg/kg, and it was determined that the microbiota of cheese significantly affected the formation of benzoic acid (p < 0.05). Especially, a lower benzoic acid level was observed in fresh Kashar and industrial White pickled cheeses with short shelf life, whereas a higher shelf-life was observed in cheese types such as ripened traditional White pickled and skin-packed Tulum cheese (p < 0.05). Although there is a difference according to the cheese types, especially between hippuric acid content and changes in pH, and Lactococcus and Enterococcus, a correlation was found between benzoic acid content and yeast-molds changes. © 2021 Elsevier Ltden_US
dc.description.sponsorshipTarimsal Araştirmalar ve Politikalar Genel Müdürlüğü, Türkiye Cumhuriyeti Tarim Ve Orman Bakanliği: TAGEM/HSGYAD/14/A05/P01/57en_US
dc.description.sponsorshipResearchers would like to thank contributed to the support of the project, Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (Project number: TAGEM/HSGYAD/14/A05/P01/57).en_US
dc.identifier.doi10.1016/j.fbio.2021.101040
dc.identifier.issn2212-4292
dc.identifier.issn2212-4292en_US
dc.identifier.scopus2-s2.0-85104049551en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101040
dc.identifier.urihttps://hdl.handle.net/11454/71410
dc.identifier.volume41en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntimicrobial compoundsen_US
dc.subjectBenzoic aciden_US
dc.subjectHippuric aciden_US
dc.subjectTraditional cheesesen_US
dc.titleBenzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varietiesen_US
dc.typeArticleen_US

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