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Quantitative and qualitative determination of CLA produced by bifidobacterium a...
Rodríguez-Alcalá, Luis M.; Braga, Teresa; Malcata, F. Xavier; Gomes, Ana; Fontecha, JavierBifidobacterium and lactic acid bacteria (LAB), especially from the genera Lactobacillus and Lactococcus, are commonly used in the production of fermented dairy products due to their potential probiotic characteristics. Moreover, some strains of these microorganisms also have the ability to produce conjugated linoleic acid (CLA) from linoleic acid (LA), which has attracted much attention as a novel type of bene...
Data: 2011
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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