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• W4224072057 endingPage "100321" @default.
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• W4224072057 abstract "In the present study, production of two isomers ( cis -9, trans -11 and trans -10, cis -12) of conjugated linoleic acid (CLA) by Bifidobacterium animalis subsp. Lactis BB12 was investigated in organic and conventional milk in the presence of barley derived β-glucan. Fatty acid profile, acidification profile, cell enumeration and lactose content were determined for fermented conventional and organic milk, before and after 30 h fermentation in 30 °C. Viscometery and sensory evaluations were also performed. The results showed higher counts of Bifidobacterium animalis subsp. Lactis BB12, and viscosity in organic milk. Also, organic fermented milk offered higher CLA as well as polyunsaturated fatty acids values and a lower level of saturated fatty acids in comparison to conventional fermented milk. Cis -9, trans -11 CLA, trans -10, cis -12 CLA and polyunsaturated fatty acids values, bacterial count and viscosity in organic milk containing β-glucan were 28%, 39%, 33%, one log CFU/mL and 59% higher than the samples without β-glucan, respectively. Although these results were obtained for conventional milk, the variation percentage in the organic milk was significantly more than the conventional milk. In addition, the total lactose content in organic and conventional milk containing β-glucan was 19% and 12% lower than the samples without prebiotic. • Barley β-glucan in organic and conventional milk, fermentation process by probiotic. • Bifidobacterium animalis significantly increased CLA content in fermented milk. • β-glucan addition improved CLA content and nutritional value in fermented milk. • Organic milk is nutritionally more affected by probiotic fermentation than conventional milk." @default.
• W4224072057 created "2022-04-19" @default.
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• W4224072057 date "2022-11-01" @default.
• W4224072057 modified "2023-09-27" @default.
• W4224072057 title "Barley β-glucan for conjugated linoleic acid (CLA) production by Bifidobacterium animalis subsp. Lactis: Fatty acid variation and bacterial viability study" @default.
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• W4224072057 doi "https://doi.org/10.1016/j.bcdf.2022.100321" @default.
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