Effect of <i>Lactiplantibacillus plantarum</i> on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Effect of <i>Lactiplantibacillus plantarum</i> on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect <i>of Lactiplantibacillus plantarum</i> (<i>Lp. plantarum</i>) on CLA production and sensory characteristics of cheddar cheese. <i>L...

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Bibliographic Details
Main Authors: Awais Khan, Muhammad Nadeem, Fahad Al-Asmari, Muhammad Imran, Saadia Ambreen, Muhammad Abdul Rahim, Sadaf Oranab, Tuba Esatbeyoglu, Elena Bartkiene, João Miguel Rocha
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Microorganisms
Subjects:
cheese
<i>Lp. plantarum</i>
conjugated linoleic acid
lipolysis
Online Access:https://www.mdpi.com/2076-2607/11/10/2613

Internet

https://www.mdpi.com/2076-2607/11/10/2613

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