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Orientador(es)
Resumo(s)
Bifidobacterium and lactic acid bacteria (LAB), especially from the genera Lactobacillus and Lactococcus,
are commonly used in the production of fermented dairy products due to their potential probiotic
characteristics. Moreover, some strains of these microorganisms also have the ability to produce conjugated
linoleic acid (CLA) from linoleic acid (LA), which has attracted much attention as a novel type
of beneficial functional fermented milk. In the present work 22 probiotic bacteria were tested for the
production of CLA, using a UV screening method and HPLC techniques. Five microorganisms, two
strains of the genera Bifidobacterium, two Lactobacillus and one Lactococcus were selected for their
ability to produce CLA after incubation in skim milk with free LA as a substrate. It was possible to
quantify the production of CLA (in the range of 40–50 lg CLA/ml) and identify the CLA isomers produced
as C18:2 cis 9, trans 11 (60–65%), C18:2 trans 10, cis 12 (30–32%), C18:2 trans 9, trans 11 and
C18:2 trans 10, trans 12 (2–5%).
Descrição
Palavras-chave
CLA production Probiotic bacteria UV spectrophotometry Ag+-HPLC
Contexto Educativo
Citação
RODRÍGUESZ-ALCALÁ, Luís M....[et al] - Quantitative and qualitative determination of CLA produced by bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques. Food Chemistry. ISSN 0308-8146. Vol. 125 (2011), p. 1373–1378
Editora
Elsevier