| The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese. | |
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MedLine Citation:
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PMID: 22166042 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed. |
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Authors:
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Oguz Gursoy; A Kemal Seckin; Ozer Kinik; Ayşe Demet Karaman |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-12-14 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: - Publication Date: 2011 Dec |
Date Detail:
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Created Date: 2011-12-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Food Engineering Department, Faculty of Engineering, Pamukkale University , Denizli , Turkey. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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