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Yoghurt enriched with conjugated Linoleic acid using probiotic bacteria bio production and addition of avocado fruit [electronic resource].

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El-Abd, M. M

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Language: English Summary language: Arabic Description: p.59-69Other title:

اليوجورت المدعم بحمض اللينوليك المرتبط بإستخدام الانتاج الحيوى لبكتيريا البروباتيك بالاضافة الي فاكهة الافوكادو [Added title page title]

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Mansoura University journal of food and dairy sciences, 2015 v. 6 (2) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2015.v.6(2)Summary: This study was performed to characterize the ability of active Bifidobacteria strains and Avocado to produce conjugated linoleic acid (CLA).Using Bifidobacteria such as B. breve, B. bifidum and B. lactis showed an increase in CLA that convert linoleic acid (LA) to conjugated linoleic acid (CLA). In first part set yogurt was manufactured using buffalo milk 6% fat, with adding B.breve, B.bifidum and B.lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1oC for 14 days. Results indicated that using probiotic bacteria (B.breve, B. bifidum and B. lactis) was effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Contents of probiotic •bacteria (B. breve, B. bifidum and B. lactis) were decreased in yoghurt treatments during storage, Firmness, Synersiss and pH values were also decreased while T.S, Fat and acidity increased.

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This study was performed to characterize the ability of active Bifidobacteria strains and Avocado to produce conjugated linoleic acid (CLA).Using Bifidobacteria such as B. breve, B. bifidum and B. lactis showed an increase in CLA that convert linoleic acid (LA) to conjugated linoleic acid (CLA). In first part set yogurt was manufactured using buffalo milk 6% fat, with adding B.breve, B.bifidum and B.lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1oC for 14 days. Results indicated that using probiotic bacteria (B.breve, B. bifidum and B. lactis) was effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Contents of probiotic •bacteria (B. breve, B. bifidum and B. lactis) were decreased in yoghurt treatments during storage, Firmness, Synersiss and pH values were also decreased while T.S, Fat and acidity increased.

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