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Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks

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Abstract
Several food-grade bacteria are known to produce conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) from linoleic acid (LA) and a-linolenic acid (ALA), respectively. Therefore, bifidobacteria and a Lactobacillus sakei strain, able to produce CLA and CLNA in vitro, were applied as starter cultures for the fermentation of milk and meat, respectively. However, for both the fermented milk and meat no increase in CLA and CLNA content was obtained. Although LA and ALA were present in sufficient amounts in milk, their availability as free fatty acids was likely too low. During meat fermentation, the prevailing temperature and pH conditions most probably were the limiting factors for conversion of LA and ALA.
Keywords
Fermentation, Bifidobacteria, Lactobacillus sakei, Meat, Milk, FATTY-ACIDS, MILK, LIPOLYSIS, MEAT, CULTURES, ISOMERS, HEALTH

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Chicago
Gorissen, Lara, Katleen Raes, Stefaan De Smet, Luc De Vuyst, and Frédéric Leroy. 2012. “Microbial Production of Conjugated Linoleic and Linolenic Acids in Fermented Foods: Technological Bottlenecks.” European Journal of Lipid Science and Technology 114 (4): 486–491.
APA
Gorissen, L., Raes, K., De Smet, S., De Vuyst, L., & Leroy, F. (2012). Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 114(4), 486–491.
Vancouver
1.
Gorissen L, Raes K, De Smet S, De Vuyst L, Leroy F. Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2012;114(4):486–91.
MLA
Gorissen, Lara, Katleen Raes, Stefaan De Smet, et al. “Microbial Production of Conjugated Linoleic and Linolenic Acids in Fermented Foods: Technological Bottlenecks.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 114.4 (2012): 486–491. Print.
@article{2116387,
  abstract     = {Several food-grade bacteria are known to produce conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) from linoleic acid (LA) and a-linolenic acid (ALA), respectively. Therefore, bifidobacteria and a Lactobacillus sakei strain, able to produce CLA and CLNA in vitro, were applied as starter cultures for the fermentation of milk and meat, respectively. However, for both the fermented milk and meat no increase in CLA and CLNA content was obtained. Although LA and ALA were present in sufficient amounts in milk, their availability as free fatty acids was likely too low. During meat fermentation, the prevailing temperature and pH conditions most probably were the limiting factors for conversion of LA and ALA.},
  author       = {Gorissen, Lara and Raes, Katleen and De Smet, Stefaan and De Vuyst, Luc and Leroy, Fr{\'e}d{\'e}ric},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {Fermentation,Bifidobacteria,Lactobacillus sakei,Meat,Milk,FATTY-ACIDS,MILK,LIPOLYSIS,MEAT,CULTURES,ISOMERS,HEALTH},
  language     = {eng},
  number       = {4},
  pages        = {486--491},
  title        = {Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks},
  url          = {http://dx.doi.org/10.1002/ejlt.201100239},
  volume       = {114},
  year         = {2012},
}

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