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- Production of conjugated linoleic acid by food-grade bacteria: A reviewPublication . Andrade, José C.; Ascenção, Kelly; Gullón, Patricia; Henriques, Silvino M. S.; Pinto, Jorge M. S.; Rocha-Santos, Teresa A. P.; Freitas, A. Cristina; Gomes, Ana MariaConjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities.