Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability

[EN]Consumer concern about the relationship between food and health has generated a growing interest in functional foods. Conjugated linoleic acid (CLA) has been associated with several beneficial health properties. Therefore, this study reports the design of co-cultures containing CLA-producing str...

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Autores: Renes Bañuelos, Erica, Linares, Daniel M., González Arias, Leticia, Fresno Baro, José María, Tornadijo Rodríguez, María Eugenia, Stanton, Catherine
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:dnet:buleria_____::af2b79bba9a6713ddbd20a696451b12f
Acceso en línea:https://hdl.handle.net/10612/28392
Access Level:acceso abierto
Palabra clave:Tecnología de los alimentos
Co-cultures
Conjugated linoleic acid
Gas chromatography
Lactobacillus
3309 Tecnología de Los Alimentos
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spelling Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this abilityRenes Bañuelos, EricaLinares, Daniel M.González Arias, LeticiaFresno Baro, José MaríaTornadijo Rodríguez, María EugeniaStanton, CatherineTecnología de los alimentosCo-culturesConjugated linoleic acidGas chromatographyLactobacillus3309 Tecnología de Los Alimentos[EN]Consumer concern about the relationship between food and health has generated a growing interest in functional foods. Conjugated linoleic acid (CLA) has been associated with several beneficial health properties. Therefore, this study reports the design of co-cultures containing CLA-producing strains and their performance in MRS and in skim milk. The four designed co-cultures were tested under different conditions. In MRS, co-culture 2 (containing autochthonous Lactococcus lactis strains and Lactobacillus plantarum TAUL 1588) was the highest CLA-producer (98.01 µg/mL) after 48 h incubation. In milk, the highest total CLA production (56.51 µg/mL) was reached with co-culture 4 (containing autochthonous Lactococcus lactis, Lactobacillus plantarum TAUL 1588 and Lactobacillus casei SS 1644) after 72 h. These results open the way for the use of co-cultures containing CLA-producing strains to manufacture cheese and obtain functional dairy products rich in bioactive fatty acids.SIThe authors are grateful to the University of León (León, Spain) for granting a PhD fellowship to Erica Renes BañuelosElsevierTecnologia de los AlimentosFacultad de Veterinaria2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://hdl.handle.net/10612/28392reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Universidad de LeónIngléshttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:dnet:buleria_____::af2b79bba9a6713ddbd20a696451b12f2026-06-24T12:43:27Z
dc.title.none.fl_str_mv Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
title Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
spellingShingle Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
Renes Bañuelos, Erica
Tecnología de los alimentos
Co-cultures
Conjugated linoleic acid
Gas chromatography
Lactobacillus
3309 Tecnología de Los Alimentos
title_short Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
title_full Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
title_fullStr Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
title_full_unstemmed Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
title_sort Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability
dc.creator.none.fl_str_mv Renes Bañuelos, Erica
Linares, Daniel M.
González Arias, Leticia
Fresno Baro, José María
Tornadijo Rodríguez, María Eugenia
Stanton, Catherine
author Renes Bañuelos, Erica
author_facet Renes Bañuelos, Erica
Linares, Daniel M.
González Arias, Leticia
Fresno Baro, José María
Tornadijo Rodríguez, María Eugenia
Stanton, Catherine
author_role author
author2 Linares, Daniel M.
González Arias, Leticia
Fresno Baro, José María
Tornadijo Rodríguez, María Eugenia
Stanton, Catherine
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Tecnologia de los Alimentos
Facultad de Veterinaria
dc.subject.none.fl_str_mv Tecnología de los alimentos
Co-cultures
Conjugated linoleic acid
Gas chromatography
Lactobacillus
3309 Tecnología de Los Alimentos
topic Tecnología de los alimentos
Co-cultures
Conjugated linoleic acid
Gas chromatography
Lactobacillus
3309 Tecnología de Los Alimentos
description [EN]Consumer concern about the relationship between food and health has generated a growing interest in functional foods. Conjugated linoleic acid (CLA) has been associated with several beneficial health properties. Therefore, this study reports the design of co-cultures containing CLA-producing strains and their performance in MRS and in skim milk. The four designed co-cultures were tested under different conditions. In MRS, co-culture 2 (containing autochthonous Lactococcus lactis strains and Lactobacillus plantarum TAUL 1588) was the highest CLA-producer (98.01 µg/mL) after 48 h incubation. In milk, the highest total CLA production (56.51 µg/mL) was reached with co-culture 4 (containing autochthonous Lactococcus lactis, Lactobacillus plantarum TAUL 1588 and Lactobacillus casei SS 1644) after 72 h. These results open the way for the use of co-cultures containing CLA-producing strains to manufacture cheese and obtain functional dairy products rich in bioactive fatty acids.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10612/28392
url https://hdl.handle.net/10612/28392
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Universidad de León
instname_str Universidad de León
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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