Production of conjugated linoleic acid by food-grade bacteria: A review
International Journal of Dairy Technology, ISSN: 1364-727X, Vol: 65, Issue: 4, Page: 467-481
2012
- 50Citations
- 66Captures
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Review Description
Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities. © 2012 Society of Dairy Technology.
Bibliographic Details
Wiley
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