Ghent University Academic Bibliography

Advanced

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

Lara Gorissen UGent, Katleen Raes UGent, Stefaan De Smet UGent, Luc De Vuyst and Frédéric Leroy (2012) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 114(4). p.486-491
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Fermentation, Bifidobacteria, Lactobacillus sakei, Meat, Milk, FATTY-ACIDS, MILK, LIPOLYSIS, MEAT, CULTURES, ISOMERS, HEALTH
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
114
issue
4
pages
486 - 491
Web of Science type
Article
Web of Science id
000302609900016
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.266 (2012)
JCR rank
31/123 (2012)
JCR quartile
2 (2012)
ISSN
1438-7697
DOI
10.1002/ejlt.201100239
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2116387
handle
http://hdl.handle.net/1854/LU-2116387
date created
2012-05-29 09:19:47
date last changed
2012-05-30 16:18:43
@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},
}

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.