The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

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dc.contributor.authorGursoy O.
dc.contributor.authorSeckin A.K.
dc.contributor.authorKinik O.
dc.contributor.authorKaraman A.D.
dc.date.accessioned2024-07-22T08:19:18Z
dc.date.available2024-07-22T08:19:18Z
dc.date.issued2012
dc.description.abstractPickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed. © 2011 Informa UK, Ltd.
dc.identifier.DOI-ID10.3109/09637486.2011.643295
dc.identifier.issn14653478
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17624
dc.language.isoEnglish
dc.subjectBacteria
dc.subjectCheese
dc.subjectFatty Acids
dc.subjectFood Storage
dc.subjectLinoleic Acid
dc.subjectLinoleic Acids, Conjugated
dc.subjectProbiotics
dc.subjectBifidobacterium bifidum
dc.subjectBifidobacterium longum
dc.subjectEnterococcus faecium
dc.subjectLactobacillus acidophilus
dc.subjectLactobacillus paracasei
dc.subjectconjugated linoleic acid
dc.subjectfatty acid
dc.subjectlinoleic acid
dc.subjectprobiotic agent
dc.subjectarticle
dc.subjectbacterium
dc.subjectcheese
dc.subjectfood storage
dc.subjectmicrobiology
dc.titleThe effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese
dc.typeArticle

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