INFLUENCE OF TWO PROBIOTIC LACTOBACILLUS STRAINS ON CLA CONTENT IN MODEL RIPENING CHEESES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):65–69
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ABSTRACT
The aim of the study was to determine the influence of probiotic strains Lactobacillus acidophilus La-5 and Lactobacillus casei DN-114001 on the content of CLA in model ripening cheeses. Lactococci and lactobacilli count was determined. Model cheeses with probiotic bacteria were subjected to ripening during 8 weeks at a temperature of 6°C. Fatty acids methyl esters including CLA (18:2 cis-9, trans-11) were analysed using gas chromatography coupled with mass spectrometry. The content of CLA in fresh cheeses was between 680 and 750 mg/100 g of fat. In the investigated model cheeses there were no essential changes in the CLA content during the eight weeks of ripening.
ISSN:1230-0322