The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures

Abstract

The aim of presented work was to compare the content of CLA in cream fermented using different starter culture. Two mesophilic, two yoghurt, one cheese and one thermophilic culture with addition of Propionibacterium and probiotic strains were used. The CLA and additionally linoleic and vaccenic acid content was determined by gas chromatography method after fat extraction and esterification. The type of starter culture and the time of storage have significant influence on the CLA, linoleic and vaccenic acid content in sour cream. It was found also significant interaction between these two factors in relation to content of analyzed fatty acids. Only one yoghurt starter culture ABY-2 caused an increase in the CLA content in sour cream in comparison to the content of this component in sweet cream. In the case of other starter culture the content of CLA in cream after fermentation was lower than those before fermentation. The content of linoleic and vaccenic acid was in most cases lower after fermentation and storage of cream in comparison to the content of these components in cream before fermentation. The strain of Propionibacterium used was not able to form CLA from linoleic acid in cream.