alexa Abstract | Comparison of conjugated linoleic acid production in Bifidobacterium sp. and Lactobacillus acidophilus probiotic yoghurt

Journal of Chemical and Pharmaceutical Research
Open Access

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Original Articles Open Access


The aim of this study was to assess the strains of probiotic bacteria in yoghurt for their ability to produce CLA from free linoleic acid. The effect of process variables was investigated on increasing of CLA in probiotic yoghurt. Two different set of microorganism consists of L. acidophilus, B. lactis and traditional yoghurt starters and in second group L. acidophilus, B. breve was studied as probiotics besides starter culture. Results showed that in both sets, the highest amount of CLA was obtained by addition of 2% non-fat dry milk, the addition of safflower oil (1.4 ml/l milk) in pH=6.0, incubation temperature of 37°C, and termination of incubation at pH=4.5. In the most suitable condition‚ the amount of CLA in probiotic yoghurt containing B. lactis increased by 450% from an average of 0.04 mg/ml in non-treated yoghurt to 0.22 mg/ml fat in the probiotic yoghurt containing safflower oil. But in the case of B. breve, the content of produced CLA was increased 10 fold from 0.04 to 0.4 mg/ml. Anyway, the viability of L. breve was less than L. acidophilus by 2 log CFU/ml. So for further investigation encapsulation of B. breve is suggested to reach to a product with the high amount of CLA and enough viable cells. No significant difference between product and control was observed in the ranking sensory test.

To read the full article Peer-reviewed Article PDF image

Author(s): Kianoush KhosraviDarani Dina Karamad Houshang Nikoopour and Seyedeh Fatemeh Seyed Reyhani


Probiotic yoghurt‚ Conjugated linoleic acid‚ L. acidophilus, B. lactis, B. breve, Taguchi method, conjugated linoleic acid

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version