By Arnold E. Morton
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Extra resources for Fermented foods : sources, consumption and health benefits
A. Vélez et al. fortification of yogurt and cheese with CLA encapsulated in liposomes. Research on ω-3 fatty acids and CLA loaded liposomes is being in progress in our team work (Vélez et al. 2015). CONCLUSION The current global interest in developing functional foods provides a timely opportunity to obtain fermented dairy products enriched in bioactive compounds derived from milk. In this chapter, we have presented an overview of the claimed health promoting effect of GOS, CPP and CLA and the technological conditions used in order to obtain yogurts and cheeses enriched in these compounds.
And Romano, R. (2015). The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk. International Journal of Food Science and Nutrition, 66 (3), 254-259. , Corzo, N. and Olano, A. (2008b). Study of galactooligosaccharide composition in commercial fermented milks. Journal Food Composition and Analysis, 21, 540-544. , Olano, A. and Villamiel, M. (2008a). Optimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G).
05% LA and was maximal at 30 h. 05% LA, growth was strongly inhibited. , in the extracellular phase. Meanwhile, different strains of bifidobacteria were incubated in MRS containing L-cysteine hydrochloride and LA (550 ug/mL). Considerable interspecies variation was found; only B. breve, B. dentium and B. lactis produced high amounts of c9,t11-CLA in the cell supernatant fluids, whereas the other bifidobacteria studied did not convert LA to CLA at any significant level. The formation of CLA ceased when the cultured entered stationary phase (Coakley et al.