Table 3. Benzoic acid production with respect to yogurt starter

Strains	Benzoic acid (mg/kg)
Strains	Single strain^A	Mixed culture with S. thermophilus^B
S. thermophilus	1.30 ± 0.24^c	3.68 ± 0.48^b
L. acidophilus	0.79 ± 0.00^b	0.85 ± 0.11^a
L. bulgaricus	2.45 ± 0.18^cd	2.15 ± 0.18^b
L. rhamnosus	13.89 ± 0.63^f	10.12 ± 0.49^c
L. casei	4.04 ± 0.87^d	0.76 ± 0.04^a
L. paracasei	17.46 ± 0.54^g	11.36 ± 1.09^e
L. reuteri	1.36 ± 0.16^c	0.82 ± 0.17^a
L. plantarum	13.99 ± 0.24^f	8.90 ± 0.16^c
B. longum	0.77 ± 0.22^b	0.78 ± 0.13^a
B. lactis	4.97 ± 0.25^e	0.84 ± 0.14^a
B. bifidum	1.43 ± 0.23^c	0.86 ± 0.15^a
B. infantis	N.D.	0.82 ± 0.10^a
B. breve	4.87 ± 0.13^e	0.83 ± 0.03^a