Production of conjugated linoleic acid by food-grade bacteria: a review

Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA-enriched products is via fermentation as several micro-organisms, many of which are emp...

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Bibliographic Details
Main Author: Andrade, José C. (author)
Other Authors: Ascenção, Kelly (author), Gullón, Patricia (author), Henriques, Silvino M. S. (author), Pinto, Jorge M. S. (author), Rocha-Santos, Teresa A. P. (author), Freitas, Ana Cristina (author), Gomes, Ana Maria (author)
Format: article
Language:eng
Published: 2019
Subjects:
Conjugated linoleic acid
Bifidobacteria
Lactobacilli
Propionibacteria
Biotransformation
Health benefits
Online Access:http://hdl.handle.net/10773/27042
Country:Portugal
Oai:oai:ria.ua.pt:10773/27042

Internet

http://hdl.handle.net/10773/27042

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