Optimisation of fermentation variables for conjugated linoleic acid bioconversion byLactobacillus fermentumDDHI27 in modified skim milk-Reference-Cited by-同舟云学术

Optimisation of fermentation variables for conjugated linoleic acid bioconversion byLactobacillus fermentumDDHI27 in modified skim milk

Published:2017-03-02 Issue:1 Volume:71 Page:46-55
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Dahiya Dinesh K¹,Puniya Anil K¹

Affiliation:

1. Dairy Microbiology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India

Funder

ICAR-NDRI

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12375/fullpdf

Reference37 articles.

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3. Synthesis of conjugated linoleic acid by human-derived Bifidobacterium breve LMC 017: utilization as a functional starter culture for milk fermentation;Chung;Journal of Agricultural and Food Chemistry,2008

4. Effect of lactic adjunct cultures on conjugated linoleic acid (CLA) concentration of yoghurt drink;Colakoglu;Journal of Food, Agriculture and Environment,2011

5. Evaluation of survival, free radical scavenging and human enterocyte adherence potential of lactobacilli with anti-obesity and anti-inflammatory CLA isomer-producing attributes;Dahiya;Journal of Food Processing and Preservation,2015

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