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|Title:||Production of conjugated linoleic acid by food-grade bacteria: a review|
|Author:||Andrade, José C.|
Henriques, Silvino M. S.
Pinto, Jorge M. S.
Rocha-Santos, Teresa A. P.
Freitas, Ana Cristina
Gomes, Ana Maria
|Keywords:||Conjugated linoleic acid|
|Abstract:||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 employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA-producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food-grade micro-organisms, its technical issues and limitations, potential applications and bioactivities.|
|Appears in Collections:||CESAM - Artigos|
DQ - Artigos
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|Andrade et al. - 2012 - Production of conjugated linoleic acid by food-gra.pdf||198.14 kB||Adobe PDF|
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