Andrade, José C.Ascenção, KellyGullón, PatriciaHenriques, Silvino M. S.Pinto, Jorge M. S.Rocha-Santos, Teresa A. P.Freitas, A. CristinaGomes, Ana Maria2013-01-282013-01-282012ANDRADE, 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. 467–4811364-727Xhttp://hdl.handle.net/10400.14/10015Conjugated 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.engConjugated linoleic acidBifidobacteriaLactobacilliPropionibacteriaBiotransformationHealth benefitsjournal article10.1111/j.1471-0307.2012.00871.x1471-0307WOS:000309928300001