Quantitative and qualitative determination of CLA produced by bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques

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Rodríguez-Alcalá, Luis M.; Braga, Teresa; Malcata, F. Xavier; Gomes, Ana; Fontecha, Javier;
  • Publisher: Elsevier
  • Subject: Ag+-HPLC | UV spectrophotometry | Probiotic bacteria | CLA production
    mesheuropmc: food and beverages | lipids (amino acids, peptides, and proteins)

Bifidobacterium and lactic acid bacteria (LAB), especially from the genera Lactobacillus and Lactococcus, are commonly used in the production of fermented dairy products due to their potential probiotic characteristics. Moreover, some strains of these microorganis... View more
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