RT Journal Article
T1 Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: evaluation in miniature cheeses
A1 Ares Yebra, Aitana
A1 Garabal Sánchez, José Ignacio
A1 Carballo García, Francisco Javier
A1 Centeno Domínguez, Juan Antonio
K1 3309.09 Productos lácteos
K1 3309.90 Microbiología de Alimentos
K1 3309.92 Bioquímica y Microbiología de Los Procesos Fermentativos
AB Among 129 lactic acid bacteria previously isolated from raw-milk starter-free cheeses manufactured in Galicia (NW Spain), two strains of Lactobacillus plantarum were definitely recognised as producers of conjugated linoleic acid (CLA). Gas chromatography analysis identified cis-9, trans-11 C18:2 as the predominant CLA isomer formed in MRS broth supplemented with linoleic acid. A centrifugation-based model for the manufacture of miniature cheeses was used to evaluate the formation of CLA by Lb. plantarum L200, the highest producer of CLA in MRS broth. The miniature cheeses made with the addition of the L200 strain showed significantly (P < 0.05) higher contents of cis-9, trans-11 CLA than those of the control cheeses (1.09 versus 0.69 percentage of total fatty acids, respectively). These results suggest that Lb. plantarum L200 strain could be used as an adjunct culture to slightly increase the concentrations of CLA in short-ripened cows' milk cheeses.
PB International Dairy Journal
SN 09586946
YR 2019
FD 2019-03
LK http://hdl.handle.net/11093/5737
UL http://hdl.handle.net/11093/5737
LA eng
NO International Dairy Journal, 90, 98-103 (2019)
NO Ministerio de Ciencia e Innovación | Ref. RTA2008-00117-00-00
DS Investigo
RD 16-sep-2024