Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria

By Y. J. Kim, R. Liu. 2002

153 citations recorded by the source corpus.

Subfields: Endocrinology, Diabetes and Metabolism, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f89838cb3baa9056c5d0bb7df213bb4d4d1bd2cc

How researchers see this paper

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In Endocrinology, Diabetes and Metabolism

1. M. Schoeler
2. Robert Caesar

Citations in the corpus

• Recent Trends in Development of Fermented Milks (2007, unknown): “Increased levels of healthy fatty acids in dairy products can be efficiently achieved by the use of selected bacteria during fermented milk manufacture [74] or the substitution of milk fat by oils with high levels of PUFAs.”
• Dietary lipids, gut microbiota and lipid metabolism (2019, background): “Conjugated linoleic acid (CLA) can be produced by several gut bacteria including Lactobacillus, Butyrivibrio, and Megasphaera [19, 20].”