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[학술저널]

  • 학술저널

Hee-Sun Yang(Sunchon National University) Sang-Cheon Lee(Imsil Cheese and Food Research Institute) Chang-Ki Huh(Sunchon National University)

DOI : 10.11002/kjfp.2018.25.4.482

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초록

The purpose of this study was to develop a functional and valuable dairy product with high conjugated linoleic acid (CLA) content through a fermentation method utilizing vegetable oil and probiotic lactic acid bacteria. Bifidobacterium breve KCTC 3419 was selected as a standard strain for high efficiency conversion of the CLA c9,t11. This standard strain was mixed in a definite ratio of 4:3:3 with Lactobacillus sakei LJ011 isolated from kimchi and the commercially available YF-L812 culture to generate a high-efficiency CLA conversion starter stock for use in fermented milk production. CLA conversion by safflower seed oil fermentation by the starter stock yielded the highest CLA containing fermented milk. The pH level, titratable acidity, and number of lactic acid bacteria in the fermented milk were altered to suitable levels during the fermented milk production process. The CLA content of CLA-fermented milk was maintained at 0.1% of the total CLA content during the storage period of 2 weeks.

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Abstract
Introduction
Materials and methods
Results and discussion
References

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