The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese
Makaleler > Tam Makale · 2011
Yazarlar: Oguz Gursoy, A. Kemal Seckin, Özer KINIK, Ayse Demet Karaman
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2011, cilt 63, ss 610-615
DOI: 10.3109/09637486.2011.643295
Özet
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.