publication . Article . 2011

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

A. Gomes; F. Xavier Malcata; Teresa Braga; Javier Fontecha; Luis M. Rodríguez-Alcalá;
Open Access English
  • Published: 01 Jan 2011 Journal: Food Chemistry (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier
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 microorganisms also have the ability to produce conjugated linoleic acid (CLA) from linoleic acid (LA), which has attracted much attention as a novel type of beneficial functional fermented milk. In the present work 22 probiotic bacteria were tested for the production of CLA, using a UV screening method and HPLC techniques. Five microorganisms, two strains of the genera Bifidobacterium, two Lactobacillus and one La...
Medical Subject Headings: food and beverageslipids (amino acids, peptides, and proteins)
free text keywords: Food Science, Analytical Chemistry, General Medicine, CLA production, Probiotic bacteria, UV spectrophotometry, Ag+-HPLC, Lactobacillus, biology.organism_classification, biology, Fermentation, Linoleic acid, chemistry.chemical_compound, chemistry, Bifidobacterium, Lactococcus, Lactic acid, Conjugated linoleic acid, Probiotic, law.invention, law, Biochemistry
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