The Ability of Some Starter Cultures to Increase the Conjugated Linoleic Acid Level in Cow and Camel Milks

Journal Article
Metwalli1,3, Adel M. Al-Khdier1, Abdulrahman A. Al-Saleh1, Hamza M. Abu-Tarboush1, Elsayed A. Ismail1,2* and Ali A. . 2014
نوع عمل المنشور: 
ورقة علمية مستلة من رسالة ماجستير
ورقة علمية
رقم العدد: 
رقم الإصدار السنوي: 
مستخلص المنشور: 

The ability of 12 bacterial strains to increase the level of conjugated linoleic acid
(CLA) in cow and camel milk was evaluated. Sunflower oil was added to both milk types
at different concentrations to obtain a final concentration of 300, 600, 900, 1200 and 1500
μg linoleic acid (LA) /ml. Bifidobacterium angulatum DSM 20098 formed the highest
level of CLA in both milk types followed by Bifidobacterium longum subsp. infantis
DSM 20088, and Lactobacillus delbrueckii subsp. bulgaricus DSM 20080, respectively.
Moreover, Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and
Propionibacterium jensenii DSM 20278 produced the highest levels of CLA in cow milk.
The CLA levels produced by these strains in cow milk were 13.06 and 10.14 mg /g fat when
LA was 300 μg /ml, while it was 11.03 and 5.75 mg /g fat in camel milk when LA was 1200
μg /ml, respectively.