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Production of conjugated linoleic acid by food‐grade bacteria: A review
Author(s) -
ANDRADE JOSÉ C,
ASCENÇÃO KELLY,
GULLÓN PATRICIA,
HENRIQUES SILVINO M S,
PINTO JORGE M S,
ROCHASANTOS TERESA A P,
FREITAS ANA CRISTINA,
GOMES ANA MARIA
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00871.x
Subject(s) - conjugated linoleic acid , food science , bacteria , fermentation , health benefits , linoleic acid , chemistry , microbiology and biotechnology , human health , biology , biochemistry , fatty acid , medicine , traditional medicine , environmental health , genetics
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.