Lipolysis in probiotic and synbiotic cheese: the influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

The influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium lactis B94), prebiotic compounds (FOS and inulin) and ripening time (0–60 days) on the free fatty acid (FFA) profile of cheese, with special emphasis on the conjugated linoleic acid (CLA) content, was investigated. After 60...

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Bibliographic Details
Main Author: Rodrigues, Dina (author)
Other Authors: Rocha-Santos, Teresa A. P. (author), Gomes, Ana M. (author), Goodfellow, Brian J. (author), Freitas, Ana C. (author)
Format: article
Language:eng
Published: 2019
Subjects:
Probiotics
Prebiotics
Synbiotics
Cheese
Lipolysis
Conjugated linoleic acid
Online Access:http://hdl.handle.net/10773/26925
Country:Portugal
Oai:oai:ria.ua.pt:10773/26925

Internet

http://hdl.handle.net/10773/26925

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