Manzo Nadia, Pizzolongo Fabiana, Montefusco Immacolata, Aponte Maria, Blaiotta Giuseppe, Romano Raffaele
Department of Agriculture, University of Napoli "Federico II" , Portici (Napoli) , Italy.
Int J Food Sci Nutr. 2015 May;66(3):254-9. doi: 10.3109/09637486.2014.992005. Epub 2015 Feb 6.
The ability of probiotic bacteria (Lactobacillus acidophilus La5 and Bifidobacterium animalis Bb12), to produce conjugated linoleic acid (CLA) in association with Streptococcus thermophilus and Lb. bulgaricus during milk fermentation has been evaluated in this study. Pasteurized cow milk and infant formula were used. Infant formula was selected for its high linoleic acid content, for being a source of CLA and for its prebiotic compounds, e.g. galacto-oligosaccharides. The microorganisms were not able to increase the CLA content of the fermented products under the given experimental conditions. No statistically significant differences (p > 0.05) occurred between the CLA content in milk and the fermented samples. The CLA contents of 10 commercial fermented milk products were determined. The highest CLA content was observed in fermented milk containing only Str. thermophilus and Lb. bulgaricus.
本研究评估了益生菌（嗜酸乳杆菌La5和动物双歧杆菌Bb12）在与嗜热链球菌和保加利亚乳杆菌共同作用下于牛奶发酵过程中产生共轭亚油酸（CLA）的能力。使用了巴氏杀菌的牛奶和婴儿配方奶粉。选择婴儿配方奶粉是因其亚油酸含量高、是CLA的来源以及含有益生元化合物，如低聚半乳糖。在给定的实验条件下，这些微生物无法增加发酵产品中的CLA含量。牛奶和发酵样品中的CLA含量之间未出现统计学上的显著差异（p＞0.05）。测定了10种市售发酵乳制品的CLA含量。在仅含有嗜热链球菌和保加利亚乳杆菌的发酵乳中观察到最高的CLA含量。
