title: The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese.
abstract: 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.
authors.affiliation: Food Engineering Department, Faculty of Engineering, Pamukkale University, Denizli, Turkey.
authors.forename: Oguz
authors.initials: O
authors.lastname: Gursoy
authors.forename: A Kemal
authors.initials: AK
authors.lastname: Seckin
authors.forename: Ozer
authors.initials: O
authors.lastname: Kinik
authors.forename: Ayşe Demet
authors.initials: AD
authors.lastname: Karaman
mesh_terms: D001419:Bacteria; D002611:Cheese / Q000382:microbiology*; D005227:Fatty Acids / Q000032:analysis; D061353:Food Storage; D019787:Linoleic Acid / Q000032:analysis*; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D019936:Probiotics
chemical_list: D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated; D019787:Linoleic Acid