The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

被引：15

作者：

Gursoy, Oguz ^{[2
]}

Seckin, A. Kemal ^{[1
]}

Kinik, Ozer ^{[3
]}

Karaman, Ayse Demet ^{[4
]}

机构：

[1] Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey

[2] Pamukkale Univ, Fac Engn, Dept Food Engn, Denizli, Turkey

[3] Ege Univ, Fac Agr, Dept Dairy Technol, Izmir, Turkey

[4] Adnan Menderes Univ, Fac Agr, Dept Food Engn, Aydin, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2012年 / 63卷 / 05期

关键词：

conjugated linoleic acid; fatty acid composition; probiotic white cheese; LACTOBACILLUS-ACIDOPHILUS; CHEDDAR CHEESE; SURVIVAL; CASEI; MILK;

D O I：

10.3109/09637486.2011.643295

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.

引用

页码：610 / 615

页数：6

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