English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was performed to characterize the ability of active Bifidobacteria strains and Avocado to produce conjugated linoleic acid (CLA).Using Bifidobacteria such as B. breve, B. bifidum and B. lactis showed an increase in CLA that convert linoleic acid (LA) to conjugated linoleic acid (CLA). In first part set yogurt was manufactured using buffalo milk 6% fat, with adding B.breve, B.bifidum and B.lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1 ̊C for 14 days. Results indicated that using probiotic bacteria (B.breve, B. bifidum and B. lactis) was effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt.

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT