Effect of <i>Lactiplantibacillus plantarum</i> on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese.

Microorganisms · 2023 · PMC10609100 · PMID 37894271

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an increasing trendno p-value reported

Cheese produced using Bifidobacterium lactis and Lactobacillus casei was analyzed for CLA content for 60 days of ripening, and after 15 days, cis-9, trans -11-C18:2, CLA; trans -10, cis-12-C18:2, CLA; and trans -9, trans -12- C18:2, CLA were found, and all the determination intervals till 60 days of ripening showed an increasing trend (1.8–7.9 times higher) [ 37 ].

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highly significantno p-value reported

plantarum are highly significant from technological and industrial adaptation viewpoints, as no additional technique for safeguarding the bacterial strain is required.

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