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

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 35 days of cold storage. The addition of hydrolysed sunflower oil as a source of free linoleic acid was...

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Bibliographic Details
Published in:International journal of dairy technology 2015-05, Vol.68 (2), p.198-206
Main Authors: Trigueros, Lorena, Barber, Xavier, Sendra, Esther
Format: Article
Language:English
Subjects:
Acids
Agricultural biotechnology
cold storage
Conjugated linoleic acid
cultured milk starters
fermentation
fermented milk
Goat milk
Goats
Hydrolysed sunflower oil
hydrolysis
isomers
Lactobacillus casei
milk
Probiotic
Probiotics
Streptococcus
Studies
sunflower oil
Tonalin
Vegetable oils
Yogurt
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Summary: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 35 days 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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12177