CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage
This study examined the ability of four beneficial strains (<i>Lactobacillus rhamnosus</i> LbRE-LSAS, <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5,...
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MDPI AG
2025-04-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/11/2/50 |
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| author | Hasnia Ziar Philippe Gérard Ali Riazi |
| author_facet | Hasnia Ziar Philippe Gérard Ali Riazi |
| author_sort | Hasnia Ziar |
| collection | DOAJ |
| description | This study examined the ability of four beneficial strains (<i>Lactobacillus rhamnosus</i> LbRE-LSAS, <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce an enriched conjugated linoleic acid (CLA) isomers’ yogurt-type beverage. Linoleic acid (LA) at 0.5 mg/mL did not interfere with the growth of the assayed bacteria on de Man Rogosa and Sharpe broth (MRS) or milk. On the other hand, increasing the content of LA in the MRS or yogurt-type beverage to 1 mg/mL slightly inhibited all strains and prevented accumulating high biomasses. A gas chromatography analysis of the fatty acid profiles confirmed the bioconversion of LA. The yogurt starters TA040 and LB340 had the highest bioconversion rates in the yogurt-type beverages, whereas the probiotic Bb12 strain was the most interesting at converting LA into its active CLA. CLA from the MRS supernatants of TA040, Bb12, and LbRE-LSAS had maximum antibacterial activities against <i>S. typhimurium</i>, <i>E. coli</i>, and <i>S. aureus</i>, respectively. Whey from the Bb12 beverage showed an inhibitory effect against all pathogens. These results suggest that all strains could be used as starter cultures in the proposition of a yogurt-type beverage with a high CLA content and antibacterial potential. |
| format | Article |
| id | doaj-art-6f0b1fed833b4c0ea3b0d25613a6f06b |
| institution | OA Journals |
| issn | 2306-5710 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-6f0b1fed833b4c0ea3b0d25613a6f06b2025-08-20T02:17:20ZengMDPI AGBeverages2306-57102025-04-011125010.3390/beverages11020050CLA-Producing Probiotics for the Development of a Yogurt-Type BeverageHasnia Ziar0Philippe Gérard1Ali Riazi2Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, AlgeriaMicalis Institute, INRAE, AgroParisTech, Paris-Saclay University, 78350 Jouy-en-Josas, FranceLaboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, AlgeriaThis study examined the ability of four beneficial strains (<i>Lactobacillus rhamnosus</i> LbRE-LSAS, <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce an enriched conjugated linoleic acid (CLA) isomers’ yogurt-type beverage. Linoleic acid (LA) at 0.5 mg/mL did not interfere with the growth of the assayed bacteria on de Man Rogosa and Sharpe broth (MRS) or milk. On the other hand, increasing the content of LA in the MRS or yogurt-type beverage to 1 mg/mL slightly inhibited all strains and prevented accumulating high biomasses. A gas chromatography analysis of the fatty acid profiles confirmed the bioconversion of LA. The yogurt starters TA040 and LB340 had the highest bioconversion rates in the yogurt-type beverages, whereas the probiotic Bb12 strain was the most interesting at converting LA into its active CLA. CLA from the MRS supernatants of TA040, Bb12, and LbRE-LSAS had maximum antibacterial activities against <i>S. typhimurium</i>, <i>E. coli</i>, and <i>S. aureus</i>, respectively. Whey from the Bb12 beverage showed an inhibitory effect against all pathogens. These results suggest that all strains could be used as starter cultures in the proposition of a yogurt-type beverage with a high CLA content and antibacterial potential.https://www.mdpi.com/2306-5710/11/2/50beneficial bacterialinoleic acidCLAyogurt-type beverageantibacterial activity |
| spellingShingle | Hasnia Ziar Philippe Gérard Ali Riazi CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage Beverages beneficial bacteria linoleic acid CLA yogurt-type beverage antibacterial activity |
| title | CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage |
| title_full | CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage |
| title_fullStr | CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage |
| title_full_unstemmed | CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage |
| title_short | CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage |
| title_sort | cla producing probiotics for the development of a yogurt type beverage |
| topic | beneficial bacteria linoleic acid CLA yogurt-type beverage antibacterial activity |
| url | https://www.mdpi.com/2306-5710/11/2/50 |
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