Orientador(es)
Resumo(s)
Conjugated 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.
Descrição
Palavras-chave
Conjugated linoleic acid Bifidobacteria Lactobacilli Propionibacteria Biotransformation Health benefits
Contexto Educativo
Citação
ANDRADE, José C... [et al.] - Production of conjugated linoleic acid by food-grade bacteria: A review. International Journal of Dairy Technology. ISSN: 1471-0307. Vol. 65, nº 4 (2012), p. 467–481
Editora
Wiley