title: Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
abstract: Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acidification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and α-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7 days of storage at 4°C, whereas no difference was seen in organic fermented milks.
authors.affiliation: Department of Biochemical and Pharmaceutical Technology, São Paulo University, Av. Prof. Lineu Prestes, 580. Bl 16, 05508-900 São Paulo, Brazil.
authors.forename: Ana Carolina R
authors.initials: AC
authors.lastname: Florence
authors.forename: Catherine
authors.initials: C
authors.lastname: Béal
authors.forename: Roberta C
authors.initials: RC
authors.lastname: Silva
authors.forename: Cristina S B
authors.initials: CS
authors.lastname: Bogsan
authors.forename: Ana Lucia O S
authors.initials: AL
authors.lastname: Pilleggi
authors.forename: Luiz Antonio
authors.initials: LA
authors.lastname: Gioielli
authors.forename: Maricê N
authors.initials: MN
authors.lastname: Oliveira
mesh_terms: D000818:Animals; D001644:Bifidobacterium / Q000378:metabolism; D002417:Cattle; D043302:Cultured Milk Products / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D005227:Fatty Acids / Q000032:analysis* / Q000378:metabolism; D005285:Fermentation; D061353:Food Storage; D058870:Food, Organic / Q000032:analysis / Q000382:microbiology; D007778:Lactobacillus / Q000378:metabolism; D019787:Linoleic Acid / Q000032:analysis* / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000032:analysis / Q000378:metabolism; D019936:Probiotics / Q000032:analysis* / Q000378:metabolism; D013229:Stearic Acids / Q000032:analysis* / Q000378:metabolism; D048249:Streptococcus thermophilus / Q000378:metabolism
chemical_list: C114874:5-octadecenoic acid; D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated; D013229:Stearic Acids; D019787:Linoleic Acid