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Title: Production of conjugated linoleic acid by food-grade bacteria: a review
Author: Andrade, José C.
Ascenção, Kelly
Gullón, Patricia
Henriques, Silvino M. S.
Pinto, Jorge M. S.
Rocha-Santos, Teresa A. P.
Freitas, Ana Cristina
Gomes, Ana Maria
Keywords: Conjugated linoleic acid
Health benefits
Issue Date: 2012
Publisher: Wiley
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.
Peer review: yes
DOI: 10.1111/j.1471-0307.2012.00871.x
ISSN: 1364-727X
Appears in Collections:CESAM - Artigos
DQ - Artigos

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