Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks
作者： Ana Carolina Rodrigues Florence , Catherine Béal , Roberta Claro da Silva , Maricê Nogueira Oliveira
DOI: 10.1016/J.LWT.2013.11.036
关键词: Fermentation 、 Organic milk 、 Streptococcus thermophilus 、 Lactobacillus 、 Bifidobacterium animalis 、 Fatty acid 、 Chemistry 、 Linoleic acid 、 Food science 、 Cold storage
摘要: Abstract This study aims at relating the survival 4 °C for 28 days in organic and conventional fermented milks of three strains Bifidobacterium animalis subsp. lactis (BB12, B94 BL04), co-culture with Streptococcus thermophilus TA040 Lactobacillus bulgaricus LB340, to milk fatty acids profile. Cultivability after cold storage was improved as compared products, slight differences among strains. In addition, poly-unsaturated fraction higher well relative trans -vaccenic (TVA) α-linolenic (ALA) contents that were respectively 1.7 2.4 times than milks. From these results, it concluded elevated levels TVA ALA, together a lower ratio between linoleic acid acid, found bifidobacteria during chilled storage.
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