Influence of free linoleic acid on the fatty acids profile of fermentation by selected probiotic bacteria
2006
Panghyova, E. | Kacenova, D. | Hajduskova, S. | Matulova, M. | Kiss, E.
The ability of strain Lactobacillus acidophilus La5 and mixed starter culture ABT-2 to convert linoleic acid to its conjugated form was tested in fermentative MRS medium and low-fat (0.5%) milk. The addition of free linoleic acid to the fermentative media changed the fatty acids profile of biomass; it also changed fat composition of tested media. The content of conjugated linoleic acid increased to 2.5--2.8 mg per 1 g of dry mass and 21.1--68.9 mg per 1 l of MRS medium. The content of conjugated linoleic acid in fermented milk increased to 2%. By fermentation of milk with addition of free linoleic acid, the content of oleic acid increased by 3% while the content of stearic acid decreased by 11%.
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