1. Production of conjugated linoleic acid by food-grade bacteria: A review.
- Author
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ANDRADE, JOSÉ C, ASCENÇÃO, KELLY, GULLÓN, PATRICIA, HENRIQUES, SILVINO M S, PINTO, JORGE M S, ROCHA-SANTOS, TERESA A P, FREITAS, ANA CRISTINA, and GOMES, ANA MARIA
- Subjects
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CONJUGATED linoleic acid , *ISOMERS , *MICROORGANISMS , *INDUSTRIAL microbiology , *BIOTRANSFORMATION in microorganisms , *PROPIONIBACTERIUM , *BIFIDOBACTERIUM , *LACTOBACILLUS - Abstract
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. [ABSTRACT FROM AUTHOR]
- Published
- 2012
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