Impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

Subject Areas : Food Science and Technology

لیلا Roufegari-Nejad ¹ (Ph.D Graduated of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.R Ehsani ² (Full Professor of Food Science and Technology Department, Science and Research Branch, Islamic Azad University, Tehran, Iran)
مسعود Darabi Amin ³ (Assistant Professor of Biochemistry Department, School of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.)
مریم Mizani ⁴ (Assistant Professor of Food Science and Technology Department, Science and Research Branch, Islamic Azad University, Tehran, Iran)
آیناز Alizadeh ⁵ (Assistant Professor of Food Science and Technology Department, Tabriz Branch, Islamic Azad University, Tabriz, Iran.)

Received: 2012-12-29 Accepted : 2013-06-29 Published : 2012-11-21

Keywords: conjugated linoleic acid, Atherogenic index, Lactic acid bacteria, Butter,

Abstract :

This is a study aimed to investigate the effect of lactic acid bacteria including Lactobacillus acidophilus and Sterptococcus thermophilus (as thermophilic culture), Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture), Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.acidophilus, L. casei and B. lactis on fatty acid profile, conjugated linoleic acid (CLA) and atherogenic index (AI) of butter. Fatty acid analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty acid; whereas, the butters made with L. acidophilus had the highest content of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p> 0/05) in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. acidophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic acid bacteria.

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