Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef

Meat Science ◽  
2021 ◽  
Vol 171 ◽  
pp. 108303
Author(s):  
Cem Okan Özer ◽  
Birol Kılıç
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Acid Production ◽  
Ground Beef

scholarly journals Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

2019 ◽  
Vol 69 (4) ◽  
pp. 251-263
Author(s):  
Natalia Taboada ◽  
Carina Van Nieuwenhove ◽  
Roxana Medina ◽  
Soledad López Alzogaray
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Adjunct Cultures ◽  
Δ9 Desaturase ◽  
Native Strains ◽  
Esterase Activities

In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.

scholarly journals Conjugated linoleic acid production by lactic acid bacteria: a bio-transformation study in media with oil hydrolysates

2018 ◽  
Vol 5 (5) ◽  
pp. 321-327
Author(s):  
Anas Ejaz Shaikh ◽  
Ankita Pawar ◽  
Hemant Parmar ◽  
Rajeshkumar N Vadgama ◽  
Arvind M Lali ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Acid Production ◽  
Transformation Study

Conjugated linoleic acid production from linoleic acid by lactic acid bacteria

2002 ◽  
Vol 79 (2) ◽  
pp. 159-163 ◽  
Author(s):  
Shigenobu Kishino ◽  
Jun Ogawa ◽  
Yoriko Omura ◽  
Kenji Matsumura ◽  
Sakayu Shimizu
Keyword(s):  
Lactic Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Acid Production

scholarly journals Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

2017 ◽  
Vol 6 (4) ◽  
pp. 44 ◽  
Author(s):  
Gabriela Christina Kuhl ◽  
Ana Paula Gusso ◽  
Brenda Lee Simas Porto ◽  
Carmen Maria Olivera Müller ◽  
Ricardo Ruiz Mazzon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Streptococcus Thermophilus ◽  
Linoleic Acid Content ◽  
Fractional Factorial ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Sheep Milk

Thirty-five different lactic acid bacteria (LAB) strains were screened for their conjugated linoleic acid (CLA) isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) producing ability from linoleic acid (LA) in sheep’s milk. Preliminary experiments revealed that Lactobacillus delbrüeckii ssp. bulgaricus 2230 and Streptococcus thermophilus St 360 among the screened strains had the highest CLA-producing ability. This two strains were assayed in an 11-run fractional factorial design to investigate the effect of four variables included glucose, powdered sheep milk, LA and inoculum ratio on CLA production in a sheep’s milk yogurt. The optimum conditions for producing the highest levels of CLA (42.86%) were obtained by adding 10.00 mg/mL of glucose, 30.00 mg/mL of powdered sheep milk, 0.90 mg/mL of LA and a 1:2 (St:Lb) ratio of bacterial strains in the inoculum. This CLA-rich sheep’s milk yogurt could be an important supplementary food source for increasing the CLA in the human diet. 

Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid

2010 ◽  
Vol 63 (1) ◽  
pp. 62-69 ◽  
Author(s):  
MOHAMED H ABD EL-SALAM ◽  
KAWTHER EL-SHAFEI ◽  
OSAMA M SHARAF ◽  
BAHER A EFFAT ◽  
FAIZA M ASEM ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Probiotic Lactic Acid Bacteria
Sign in / Sign up

Export Citation Format

Share Document