Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Several food‐grade bacteria are known to produce conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) from linoleic acid (LA) and α‐linolenic acid (ALA), respectively. Therefore, bifidobacteria and a Lactobacillus sakei strain, able to produce CLA and CLNA in vitro, were applied as starter cultures for the fermentation of milk and meat, respectively. However, for both the fermented milk and meat no increase in CLA and CLNA content...