CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2019
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Subjects: | Autochthonous cultures, Cheeses, Conjugated linoleic acids, Fatty acid, Sensory characteristics, Sheep, |
Online Access: | http://hdl.handle.net/10261/193209 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 |
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dig-cial-es-10261-1932092020-01-17T02:22:26Z CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat Renes, Erica Gómez-Cortés, Pilar Fuente, Miguel Ángel de la Linares, D. M. Tornadijo, M. E. Fresno, José María Universidad de León Ministerio de Economía y Competitividad (España) Consejo Superior de Investigaciones Científicas (España) Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses. The authors are grateful to the University of León (León, Spain) for granting a PhD fellowship to Erica Renes Bañuelos. Pilar Gómez-Cortés was subsidized with a Juan de la Cierva research contract from the Ministerio de Economía y Competitividad Peer reviewed 2019-10-23T08:51:07Z 2019-10-23T08:51:07Z 2019 artículo http://purl.org/coar/resource_type/c_6501 Food Research International 116: 819-826 (2019) 0963-9969 http://hdl.handle.net/10261/193209 10.1016/j.foodres.2018.09.016 1873-7145 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 30717013 en Postprint https://doi.org/10.1016/j.foodres.2018.09.016 Sí open Elsevier |
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Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep |
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Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep Renes, Erica Gómez-Cortés, Pilar Fuente, Miguel Ángel de la Linares, D. M. Tornadijo, M. E. Fresno, José María CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
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The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses. |
author2 |
Universidad de León |
author_facet |
Universidad de León Renes, Erica Gómez-Cortés, Pilar Fuente, Miguel Ángel de la Linares, D. M. Tornadijo, M. E. Fresno, José María |
format |
artículo |
topic_facet |
Autochthonous cultures Cheeses Conjugated linoleic acids Fatty acid Sensory characteristics Sheep |
author |
Renes, Erica Gómez-Cortés, Pilar Fuente, Miguel Ángel de la Linares, D. M. Tornadijo, M. E. Fresno, José María |
author_sort |
Renes, Erica |
title |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
title_short |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
title_full |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
title_fullStr |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
title_full_unstemmed |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat |
title_sort |
cla-producing adjunct cultures improve the nutritional value of sheep cheese fat |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/10261/193209 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 |
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