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

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. P...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2012-08, Vol.63 (5), p.610-615
Main Authors: Gursoy, Oguz, Seckin, A. Kemal, Kinik, Ozer, Karaman, Ay e Demet
Format: Article
Language:English
Subjects:
Bacteria
Cheese
Cheese - microbiology
conjugated linoleic acid
Cucumbers
fatty acid composition
Fatty acids
Fatty Acids - analysis
Food science
Food Storage
Linoleic Acid - analysis
Linoleic Acids, Conjugated - analysis
probiotic white cheese
Probiotics
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Summary: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.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2011.643295