Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability

Renes, Erica; Linares, Daniel M.; González, Leticia; Fresno, J.M.; Tornadijo, M.E.; Stanton, Catherine

doi:10.1016/j.jff.2017.05.015

Cited by 21 publications

(24 citation statements)

References 24 publications

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“…Therefore, these results confirm that there is almost no variation related to the cheese-making process itself, and that the type of culture used in cheese-making is the predominant factor influencing cheese fatty acid content (Tables 1, 2 and 3). These results also confirmed that the autochthonous cultures previously detected as CLA-producers in vitro presented this ability when cheeses were produced (Renes et al, 2017b). Therefore, the results of the present study are of great interest in obtaining dairy Table 4 Texture profile analysis and colour measurement of the four cheese types during 240 days of ripening time.…”

Section: Tablesupporting

confidence: 85%

“…lactis TAUL 238 and Lactococcus lactis subsp. cremoris TAUL 1239 strains were selected for their good technological aptitude showed in previous studies (Renes et al, 2017b) and both Lactococcus strains were used as starter cultures. The autochthonous Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp.…”

Section: Preparation Of Culturesmentioning

confidence: 99%

“…The autochthonous Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains were selected for their good technological characteristics as well as for their ability to synthesize CLA in skim milk (Renes et al, 2017b). These Lactobacillus strains, individually or in combination, were used as adjunct cultures.…”

Section: Preparation Of Culturesmentioning

confidence: 99%

“…The objective of this study was to investigate the effect of two autochthonous Lactobacillus strains used as adjunct cultures, previously identified and characterized in vitro as CLA producers (Renes et al, 2017a(Renes et al, , 2017b, to improve the nutritional value of sheep cheese fat without modifying the sensory properties of the cheeses.…”

Section: Introductionmentioning

confidence: 99%

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CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2019

Food Research International

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The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.

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Section: Tablesupporting

confidence: 85%

Section: Preparation Of Culturesmentioning

confidence: 99%

Section: Preparation Of Culturesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2019

Food Research International

Self Cite

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show abstract

“…Lactobacillus strains used as adjunct cultures, previously identified and characterized in vitro as CLA producers (Renes et al, 2017a(Renes et al, , 2017b, to improve the nutritional value of sheep cheese fat without modifying the sensory properties of the cheeses.…”

Section: Introductionmentioning

confidence: 99%

Enriquecimiento en ácidos grasos bioactivos del queso de oveja a través del estudio y mejora de los factores implicados en la tecnología de su elaboración = Enrichment on bioactive fatty acids of sheep milk cheese through the study and improvement of the factors involved in the technology of its production

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Bifidobacterium B. breve WC0420 MRS LA (0,5g/L) 132 Raimondi et al. (2016) B. breve WC0421 881 B. animalis BLC MRS/LD LA (1g/L) 7/48 Rodríguez-Alcalá et al. (2011) B. animalis Bb12 7/42 B. bifidum LMG10645 MRS LA (0,5g/L) 207 Gorissen et al. (2010) B. breve LMG11080 272 B. breve LMG11613 99 B. bifidum NCFB795 MRS LA (0,5g/L) 63 Lin et al. (1999) Lc. lactis spp. lactis CCRC10791 78 Propionibacterium Prop. freudenreichii spp. shermanii JS MRS LA (0,5g/L) 49 Hennesy et al. (2012) Prop. freudenreichii spp. shermanii 9093 259 Prop. freudenreichii spp. freudenreichii ATCC6207 8 Prop. freudenreichii spp. shermanii B6022 MRS LA (1g/L) 163 Das et al. (2005) Prop. freudenreichii spp. shermanii B6026 190 Prop. freudenreichii spp. shermanii B6028 190

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Functional and Nutritious Beverages Produced by Lactic Acid Bacteria

Llamas-Arriba

Hernández-Alcántara

Yépez

et al. 2019

Nutrients in Beverages

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Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability

Cited by 21 publications

References 24 publications

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Functional and Nutritious Beverages Produced by Lactic Acid Bacteria

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