Isolation, Analysis and Identification of Fatty Acids in Probiotic Curds

Abstract

Milk and milk products are nutritious food items containing numerous essential nutrients. The saponified fatty acids (SFAs) and conjugated linoleic acid (CLA) in probiotic curd (dahi) produced by Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage at 4°C was determined and compared with the controlled curd. The content of oleic acid, CLA, omega-3 fatty acids, short chain and medium chain fatty acids may promote positive health effects. Gas chromatography analysis showed a significant increase in total SFAs during fermentation and storage of curd samples prepared with the addition of different ratios of lactic cultures. Analysis of SFAs also showed increased concentration of butyric and linoleic acids in the saponified probiotic curd during the course of fermentation. Lactobacilli appeared to increase the SFAs by lipolysis of milk fat and CLA by using internal linoleic acid.