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Fatty acid profile, trans-octadecenoic, a-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Florence, Ana Carolina; Béal, Catherine; Silva, Roberta; Bogsan, Cristina; Pilleggi, Ana Lucia; Gioielli, Luiz Antonio and Oliveira, Maricê (2012) Fatty acid profile, trans-octadecenoic, a-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, pp. 2207-2214.

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Document available online at: https://hal-agroparistech.archives-ouvertes.fr/hal-01511468


Summary

Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acid-ification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and a-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7 days of storage at 4 °C, whereas no difference was seen in organic fermented milks.


EPrint Type:Journal paper
Keywords:a-Linolenic acid (en), Bifidobacterium (en), Trans-octadecenoic acid (en), Fermented milk (en), Conjugated linoleic acid (en), Organic milk (en)
Subjects:"Organics" in general
Research affiliation: France > INRAe - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
ISSN:ISSN: 0308-8146
DOI:10.1016/j.foodchem.2012.07.026
Project ID:HAL-INRAe
Deposited By: PENVERN, Servane
ID Code:41493
Deposited On:12 Aug 2021 10:37
Last Modified:12 Aug 2021 10:37
Document Language:English

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