Effect of lactic adjunct cultures on conjugated linoleic acid content of some fermented milk drink

The effect of lactic adjunct culture addition on conjugated linoleic acid contents of ayran, a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk were determined in this study ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk samples produced by conventional cultures were used as a control group while Lactobacillus rhamnosus were used as adjunct cultures, which were added to ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk, samples containing conventional cultures. Sunflower oil (as a substrate for linoleic acid) of 0.1g/L (in final products) was supplemented to each ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk group to accelerate CLA production. Chemical, microbiological and sensory properties of ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk samples were determined during a storage period of 30 days at 4°C. In general, the use of Lactobacillus rhamnosus as an adjunct culture increased CLA concentration in ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk. The incorporation of lactic adjunct culture in ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk product had no negative effect on sensory properties of ayran a yoghurt drink, kefir (kephir), koumiss (kumiss) and acidophilus milk samples.