title: The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk.
abstract: The ability of probiotic bacteria (Lactobacillus acidophilus La5 and Bifidobacterium animalis Bb12), to produce conjugated linoleic acid (CLA) in association with Streptococcus thermophilus and Lb. bulgaricus during milk fermentation has been evaluated in this study. Pasteurized cow milk and infant formula were used. Infant formula was selected for its high linoleic acid content, for being a source of CLA and for its prebiotic compounds, e.g. galacto-oligosaccharides. The microorganisms were not able to increase the CLA content of the fermented products under the given experimental conditions. No statistically significant differences (p > 0.05) occurred between the CLA content in milk and the fermented samples. The CLA contents of 10 commercial fermented milk products were determined. The highest CLA content was observed in fermented milk containing only Str. thermophilus and Lb. bulgaricus.
authors: Department of Agriculture, University of Napoli "Federico II" , Portici (Napoli) , Italy.
authors: Nadia
authors: N
authors: Manzo
authors: Fabiana
authors: F
authors: Pizzolongo
authors: Immacolata
authors: I
authors: Montefusco
authors: Maria
authors: M
authors: Aponte
authors: Giuseppe
authors: G
authors: Blaiotta
authors: Raffaele
authors: R
authors: Romano
mesh_terms: D000818:Animals; D001419:Bacteria; D001644:Bifidobacterium; D043302:Cultured Milk Products / Q000737:chemistry*; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D006801:Humans; D041943:Infant Formula / Q000378:metabolism; D007778:Lactobacillus; D044243:Linoleic Acids, Conjugated / Q000378:metabolism*; D008892:Milk / Q000378:metabolism; D009844:Oligosaccharides / Q000378:metabolism; D056692:Prebiotics; D019936:Probiotics; D013291:Streptococcus
chemical_list: D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated; D009844:Oligosaccharides; D056692:Prebiotics
keywords: Bifidobacterium animalis; CLA; Lactobacillus acidophilus; dairy products; yoghurt