Table 1.
Microorganism | LA Source | Fermentation Time (h) | CLA Concentration | Ref. | |
---|---|---|---|---|---|
Oil Substrate | (µg/mL) | ||||
Lc. lactis | Sunflower oil | 200 | 12 | 8.5 mg/g fat a | [23] |
Lb. casei | LA | 400 | 24 | 175.2 µg/mL fat a | [24] |
Lb. rhamnosus | LA | 200 | 24 | 190.2 µg/mL fat a | |
Bifidobacterium bifidum | LA | 200 | 24 | 90 µg/mL fat a | |
St. thermophilus | LA | 800 | 24 | 198. µg/mL fata | |
Lb. bulgaricus | LA | 5000 | 48 | 86 µg/mL medium b | [22] |
Lb. acidophilus | LA | 1000 | 24 | 106.5 µg/mL medium b | |
St. thermophilus | LA | 5000 | 48 | 82.5 µg/mL medium b | |
Lb. plantarum | LA | 3000 | 24 | 240.69 µg/mL b,c | [26] |
Lb. rhamnosus | Hydrolyzed soy oil | 1% | 24 | 310 µg/g fat a | [41] |
Lb. acidophilus | Hydrolyzed soy oil | 1% | 24 | 450 µg/g fat a | |
Lb. casei | Hydrolyzed soy oil | 1% | 24 | 480 µg/g fat a | |
Lb. plantarum | Hydrolyzed soy oil | 1% | 24 | 510 µg/g fat a | |
Bifidobacterium bifidum | Hydrolyzed soy oil | 1% | 24 | 460 µg/g fat a | |
Propionibacterium freudenerchii ssp. sherrmanii | Hydrolyzed soy oil | 1% | 24 | 1450 µg/g fat a | |
Yogurt culture (St. thermophilus + Lb. bulgaricus, 1:1) | Hydrolyzed soy oil | 1% | 24 | 710 µg/g fat a | |
Yogurt starter culture + probiotic bacterias (Lb. acidophilus, Bifidobacterium bifidum and Propionibacterium freudenerchii) | Grape seed oil | 4% | 27 | 11.03 mg/g fat a | [25] |