Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures


Autoria(s): FLORENCE, Ana Carolina Rodrigues; SILVA, Roberta Claro da; SANTO, Ana Paula do Espirito; GIOIELLI, Luiz Antonio; TAMIME, Adnan Y.; OLIVEIRA, Marice Nogueira de
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

17/04/2012

17/04/2012

2009

Resumo

This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log(10) colony forming units (CFU) . mL(-1), L)actobacillus bulgaricus (8.2-8.5 log(10) CFU . mL(-1)) and B. animalis subsp. lactis strains (8.3-9.3 log(10) CFU . mL(-1)) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times.

FAPESP

CNPq

Identificador

DAIRY SCIENCE & TECHNOLOGY, v.89, n.6, p.541-553, 2009

1958-5586

http://producao.usp.br/handle/BDPI/14893

10.1051/dst/2009030

http://dx.doi.org/10.1051/dst/2009030

Idioma(s)

eng

Publicador

EDP SCIENCES S A

Relação

Dairy Science & Technology

Direitos

openAccess

Copyright EDP SCIENCES S A

Palavras-Chave #acidification profile #fermented milk #Bifidobacterium animalis subsp lactis #organic milk #conjugated linoleic acid #trans-vaccenic acid #CONJUGATED LINOLEIC-ACID #FATTY-ACID #DAIRY-PRODUCTS #LACTOBACILLUS-ACIDOPHILUS #PROBIOTIC BACTERIA #PRODUCTION SYSTEMS #MANAGEMENT #VIABILITY #PROFILES #HEALTH #Food Science & Technology
Tipo

article

original article

publishedVersion