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45 2006

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2006

PANGHYOVÁ, E. - KAČENOVÁ, D. - HAJDUŠKOVÁ, S. - MATULOVÁ, M. - KISS, E.
Influence of free linoleic acid on the fatty acids profile of fermentation by selected probiotic bacteria
Journal of Food and Nutrition Research, 45, 2006, č. 4, s. 159-165

Elena Panghyová, VÚP Food Research Institute, department Biocentre, Kostolná 7, SK-900 01 Modra, Slovakia. E-mail: panghyova@vup.sk

Súhrn: The ability of strain Lactobacillus acidophilus La5 and mixed starter culture ABT-2 to convert linoleic acid to its conjugated form was tested in fermentative MRS medium and low-fat (0.5%) milk. The addition of free linoleic acid to the fermentative media changed the fatty acids profile of biomass; it also changed fat composition of tested media. The content of conjugated linoleic acid increased to 2.5–2.8 mg per 1 g of dry mass and 21.1–68.9 mg per 1 l of MRS me¬dium. The content of conjugated linoleic acid in fermented milk increased to 2%. By fermentation of milk with addition of free linoleic acid, the content of oleic acid increased by 3% while the content of stearic acid decreased by 11%.

Kľúčové slová: conjugated linoleic acid; probiotic; vaccenic acid; fatty acid; Lactobacillus

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