Optical fibre-based methodology for screening the effect of probiotic bacteria on conjugated linoleic acid (CLA) in curdled milk

Abstract

a b s t r a c tA methodology based on optical fibre (OF) detection was developed for screening the potential of CLA production by Lactobacillus casei-01, Lactobacillus acidophilus La-5 and Bifidobacterium lactis B94 in probiotic curdled milk. The OF based methodology was validated by comparison with an analytical method based on gas chromatography-mass spectrometry (GC-MS) and it showed comparable linearity (between 5 and 130 lg), accuracy and detection limits, which ranged from 1.92 to 2.56 lg for CLA methyl ester and oleic acid methyl ester, respectively. Furthermore, the proposed OF based methodology was an advantageous analytical methodology for screening CLA production in probiotic curled milk, due to its compact design and effective cost of analysis.The application of the OF analytical method allowed to detect CLA in the probiotic curdled milk; the production of CLA by probiotic enzymes reached values of 297 ± 19 lg g À1 by 60 days of ripening unfolding this potential functional food as very interesting from a technological point of view.

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

“…Karimi et al, 2012) and some L. acidophilus strains(Gomes et al, 2011). Contrary to what has been recently reported(Shakerian et al, 2014), no correlation was observed between the fat content and production of organic acids in the yogurts of the present study, probably due to the different metabolic profiles of the strains used.Several multidimensional factors are related to the generation of aroma compounds in yogurt (Routry & Mishra, 2011), including the presence of flavor precursors (Baranowska et al, 2006), acidity levels (Ott et al 2000), and redox potential (Martin et al, 2011).…”

“…The contribution of probiotic bacteria to increase the proteolytic activity in dairy products has been reported in several studies (Gomes et al, 2011, Castro et al, 2013, which can vary among strains, once L. acidophilus strains have better performance than Bifidobacterium strains (Yerlikaya, 2014). Future studies are required on the generation of health beneficial peptides (Madureira et al, 2013) released in the fermentation process of yogurts during storage.…”

Production of conjugated linoleic acid by food‐grade bacteria: A review

“…Probiotic or synbiotic dairy foods with potential contents of CLA have been reported (Rodrigues et al , 2012Silva et al 2011). Several strains of foodgrade micro-organisms have been identified as potential producers of CLA, including strains of Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Propionibacterium and Streptococcus.…”

“…These cultures may be very important for the food industry, in particular to the dairy industry, as they can be used for the production of traditional and or novel CLAenriched foods through in situ fermentation or used to obtain CLA as a food-ingredient through a biotechnological process. Probiotic or synbiotic dairy foods with potential contents of CLA have been reported (Rodrigues et al , 2012Silva et al 2011).…”

Production of concentrates of CLA obtained from sunflower and safflower and their application to the lipase‐catalyzed acidolysis of egg yolk phosphatidylcholine

“…Due to the biological activity of CLA isomers, human body require the supplementation with this compound. The simplest method is consumption of food fortified with CLA or supplements containing CLA.…”