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http://dx.doi.org/10.3746/jkfn.2004.33.8.1343

Conjugated Linoleic Acid (CLA) Contents in Commercial Yoghurts and Production of CLA by Commercial Dairy Starter Cultures  

Lee, Hyo-Ku (Dept. of Food Science and Biotechnology, Kongju National University)
Kwon, Yung-Tae (Dept. of Food Science and Biotechnology, Kongju National University)
Kang, Hye-Soon (Dept. of Food and Nutrition, College of Health Sciences, Korea University)
Yoon, Chil-Surk (Live Max Co.)
Jeong, Jae-Hong (Dept. of Hotel Culinary Arts, Ansan Technical College)
Kim, Hyeong-Kook (Nonghyup Food Research Institute)
Kim, In-Hwan (Dept. of Food and Nutrition, College of Health Sciences, Korea University)
Chung, Soo-Hyun (Dept. of Food and Nutrition, College of Health Sciences, Korea University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1343-1347 More about this Journal
Abstract
Conjugated linoleic acid (CLA) concentrations of commercial yoghurts and the ability of dairy starter cultures to produce CLA were investigated. The CLA contents of yoghurts were in the range of 4.1~14.8 mg/l00 g. CLA contents in yoghurts depended on the amount of milk used for raw material. Regression test showed positive correlations between CLA concentrations and selected fatty acids (stearic acid, oleic acid, linoleic acid and linolenic acid) of lipids in yoghurts. Among the 67 commercial dairy starter cultures tested, one of Lactobacillus acidophilus, one of Lactobacillus casei and three of Streptococcus thermophilus were found to be capable of converting free linloeic acid to CLA and cis-9, trans-11 octadecadienoic acid presented more than 70% of the total CLA formed. The CLA conversion rate of the screened strains ranged from 6.1% to 8.6% in whole milk for 24 hours at 37$^{\circ}C$.
Keywords
conjugated linoleic acid (CLA); commercial yoghurts; linoleic acid; dairy starter cultures;
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Times Cited By KSCI : 1  (Citation Analysis)
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