Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acid

被引：4

作者：

Trigueros, Lorena ^{[1
]}

Barber, Xavier ^{[2
]}

Sendra, Esther ^{[1
]}

机构：

[1] Univ Miguel Hernandez, IPOA Res Grp, UMH & REVIV Gen Valenciana 1, Dept Tecnol Agroalimentaria, Alicante 03312, Spain

[2] Univ Miguel Hernandez, Inst Ctr Invest Operat, Alicante 03202, Spain

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2015年 / 68卷 / 02期

关键词：

Conjugated linoleic acid; Goat milk; Hydrolysed sunflower oil; Probiotic; Tonalin((R)); LACTOBACILLUS-ACIDOPHILUS; SENSORY PROPERTIES; LACTIC CULTURES; SUNFLOWER OIL; PRODUCTS; GLYCEROL; YOGURTS;

D O I：

10.1111/1471-0307.12177

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of yoghurt starter cultures and probiotic Lactobacillus casei on the formation of conjugated linoleic acid (CLA) and microbial populations of fermented goat milk was investigated during 35days of cold storage. The addition of hydrolysed sunflower oil as a source of free linoleic acid was investigated. The fermentation process enhanced the content of the cis9, trans11-CLA isomer in milk, whereas the trans10, cis12-CLA isomer was not detected in goat milk or control fermented milks. The use of both starters generated trans10, cis12-CLA only when hydrolysed sunflower oil was supplemented. Populations of streptococci and lactobacilli were affected by the presence of hydrolysed sunflower oil.

引用

页码：198 / 206

页数：9

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