共轭亚油酸
食品科学
亚油酸
乳酸
化学
细菌
孵化
反刍动物
拉伤
生物化学
生物
脂肪酸
农学
解剖
作物
遗传学
作者
Ahmad Nasrollahzadeh,Samaneh Mollaei Tavani,Edris Arjeh,Seid Mahdi Jafari
标识
DOI:10.1016/j.fochx.2023.100942
摘要
Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat products. Microbial biosynthesis of CLA is a practical approach for commercial production due to its high safety and purity. There are some factors for the microbial CLA production such as strain type, microbial growth phase, pH, temperature and incubation time, based on which the amount and type of CLA can be controlled. Understanding the interplay of these factors is essential in optimizing the quantity and composition of microbial CLA, as discussed in the current study. Further exploration of CLA and its influences on human health remains a dynamic and evolving area of study.
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