The ability of probiotic bacteria (Lactobacillus acidophilus La5 and Bifidobacterium animalis Bb12), to produce conjugated linoleic acid (CLA) in association with Streptococcus thermophilus and Lb. bulgaricus during milk fermentation has been evaluated in this study. Pasteurized cow milk and infant formula were used. Infant formula was selected for its high linoleic acid content, for being a source of CLA and for its prebiotic compounds, e.g. galacto-oligosaccharides. The microorganisms were not able to increase the CLA content of the fermented products under the given experimental conditions. No statistically significant differences (p>0.05) occurred between the CLA content in milk and the fermented samples. The CLA contents of 10 commercial fermented milk products were determined. The highest CLA content was observed in fermented milk containing only Str. thermophilus and Lb. bulgaricus. © 2015 Informa UK Ltd. All rights reserved.
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk / Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Aponte, Maria; Blaiotta, Giuseppe; Romano, Raffaele. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. - ISSN 0963-7486. - 66:3(2015), pp. 254-259. [10.3109/09637486.2014.992005]
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk
Manzo Nadia;Pizzolongo Fabiana;Montefusco Immacolata;Aponte Maria;Blaiotta Giuseppe;Romano Raffaele
2015
Abstract
The ability of probiotic bacteria (Lactobacillus acidophilus La5 and Bifidobacterium animalis Bb12), to produce conjugated linoleic acid (CLA) in association with Streptococcus thermophilus and Lb. bulgaricus during milk fermentation has been evaluated in this study. Pasteurized cow milk and infant formula were used. Infant formula was selected for its high linoleic acid content, for being a source of CLA and for its prebiotic compounds, e.g. galacto-oligosaccharides. The microorganisms were not able to increase the CLA content of the fermented products under the given experimental conditions. No statistically significant differences (p>0.05) occurred between the CLA content in milk and the fermented samples. The CLA contents of 10 commercial fermented milk products were determined. The highest CLA content was observed in fermented milk containing only Str. thermophilus and Lb. bulgaricus. © 2015 Informa UK Ltd. All rights reserved.| File | Dimensione | Formato | |
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