Production of conjugated fatty acids in milk through a targeted selection of startercultures

01 January 2007 → 30 December 2012
Research Foundation - Flanders (FWO)
Research disciplines
  • Natural sciences
    • Other chemical sciences
    • Biochemistry and metabolism
    • Systems biology
  • Medical and health sciences
    • Medical biochemistry and metabolism
    • Medical biochemistry and metabolism
    • Nutrition and dietetics
    • Medical biochemistry and metabolism
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
milk starter cultures conjugated fatty acids
Project description

In lipid research, attention is now paid to conjugated linoleic acid (CLA), due to its possible health benefit effects. CLA is naturally present in products of ruminants, due to the isomerisation of tissues. Also conjugated linolenic acid bacteria also possess the isomerase. The project aims to increase the content of conjugated fatty acids in milk through enzysmatic catalysis of micro-organisms using the present precursor fatty acids (t11C18:1, linoleic acid and linolenic acid).