Influence of two probiotic Lactobacillus strains on CLA content in model ripening cheeses

• Autorzy: Bzducha A. , Obiedzinski M.W.

Warianty tytułu

PL

Wplyw dwoch probiotycznych szczepow z rodzaju Lactobacillus na zawartosc CLA w modelach serow dojrzewajacych

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the influence of probiotic strains Lactobacillus acidophilus La-5 and Lactobacillus casei DN-114001 on the content of CLA in model ripening cheeses. Lactococci and lactobacilli count was determined. Model cheeses with probiotic bacteria were subjected to ripening during 8 weeks at a temperature of 6°C. Fatty acids methyl esters including CLA (18:2 cis-9, trans-11) were analysed using gas chromatography coupled with mass spectrometry. The content of CLA in fresh cheeses was between 680 and 750 mg/100 g of fat. In the investigated model cheeses there were no essential changes in the CLA content during the eight weeks of ripening.

PL

W niniejszej pracy podjęto próbę określenia wpływu wybranych kultur probiotycznych Lactobacillus acidophilus La-5 i Lactobacillus casei DN-114001 na zawartość CLA w puli kwasów tłuszczowych modelowych serów dojrzewających. Analizowano również zmiany liczby żywych komórek mikroorganizmów zastosowanych do produkcji serów modelowych. Sery modelowe dojrzewały przez 8 tygodni w temperaturze 6°C. Estry metylowe kwasów tłuszczowych, w tym CLA (18:2 cis-9, trans-11) oznaczano metodą chromatografii gazowej sprzężonej ze spektrometrem masowym. Po wytworzeniu serów zawartość CLA wynosiła w granicach 680–750 mg/ 100 g tłuszczu. W czasie ośmiotygodniowego dojrzewania w temperaturze 6°C w badanych serach modelowych nie stwierdzono istotnych zmian w zawartości CLA.

Słowa kluczowe

EN

bacteria; Lactobacillus; milk; linoleic acid isomer; conjugated double bond; milk fat; probiotic; Lactobacillus acidophilus; Lactobacillus casei; ripening cheese; cheese; model ripening cheese

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4[A]
• Opis fizyczny: p.65-69,fig.,ref.

Twórcy

autor

Bzducha A.

• Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Obiedzinski M.W.

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