Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to...

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Detalles Bibliográficos
Autores principales: Khan, Awais, Nadeem, Muhammad, Al-Asmari, Fahad, Imran, Muhammad, Ambreen, Saadia, Rahim, Muhammad Abdul, Oranab, Sadaf, Esatbeyoglu, Tuba, Bartkiene, Elena, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609100/
https://www.ncbi.nlm.nih.gov/pubmed/37894271
http://dx.doi.org/10.3390/microorganisms11102613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609100/
https://www.ncbi.nlm.nih.gov/pubmed/37894271
http://dx.doi.org/10.3390/microorganisms11102613

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