Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Conjugated linoleic acid (CLA) has a number of beneficial health effects, including decreases in cancer incidence and atherosclerosis severity. However, dietary CLA intake is relatively low to promote the desired physiological effects. The CLA bacterial production in foods is a technological challen...

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Bibliographic Details
Main Authors: Carla Paulo Vieira, Claudius Couto Cabral, Bruno R.C. da Costa Lima, Vânia Margaret F. Paschoalin, Kátia Christina Leandro, Carlos Adam Conte-Junior
Format: Article
Language:English
Published: Elsevier 2017-04-01
Series:Journal of Functional Foods
Subjects:
Fatty acids
Fermented milk
Conjugate linoleic acid
Polyunsaturated fatty acids
Probiotic strain screening
Gas chromatography analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617300580

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http://www.sciencedirect.com/science/article/pii/S1756464617300580

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