Fatty acid composition of cream fermented by probiotic bacteria

The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the amount of linoleic and α-linolenic acids increased in the probiotic cream fermented with B. lactis compared to the control cream. Probiotic bacteria were all associated with increases in medium chain and polyunsaturated fatty acid content in fermented cream. The highest amounts of saturated fatty acids were found in cream fermented with L. acidophilus, while the highest amounts of monounsaturated and polyunsaturated fatty acids were found in cream fermented with B. lactis. The results of this study demonstrate that probiotic bacteria could improve the fatty acid profile of fermented creams and provide high value-added dairy products.