Increased CLA content in organic milk fermented by bifidobacteria or yoghurt culturesTeneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt

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Table IV.

FA contents (g·100 g⁻¹) in organic and conventional fresh milk (M), yoghurts (Y) and fermented milk (FM).

Milk source	Product	Co-culture	SCFA	MCFA	LCFA	SFA	MUFA	PUFA
Organic	M	–	3.20 ± 0.12^ab	9.04 ± 0.53^a	87.02 ± 0.36^abc	66.73 ± 0.06^ab	29.90 ± 0.30^de	3.41 ± 0.28^a
	Y	St-LB340	3.68 ± 0.50^ab	11.58 ± 0.59^b	86.95 ± 1.71^a	64.72 ± 0.16^a	26.34 ± 0.76^a	3.27 ± 0.59^a
	FM	St-BB12	2.71 ± 0.46^ab	9.75 ± 0.35^ab	87.18 ± 0.73^abc	69.63 ± 3.07^b	28.42 ± 0.52^abcd	3.71 ± 0.20^a
	FM	St-B94	3.09 ± 0.78^ab	10.67 ± 1.72^ab	87.15 ± 2.37^abc	68.11 ± 1.31^b	27.25 ± 2.17^ab	3.86 ± 0.70^a
	FM	St-BLl04	3.26 ± 0.86^ab	10.70 ± 1.12^ab	87.26 ± 1.99^abc	70.35 ± 1.32^c	27.90 ± 1.02^abc	3.75 ± 0.34^a
	FM	St-HN019	3.24 ± 0.22^b	8.98 ± 0.34^a	87.43 ± 0.27^bc	66.73 ± 0.05^ab	31.85 ± 0.12^e	3.45 ± 0.06^a
Conventional	M	–	2.74 ± 0.04^ab	8.73 ± 0.10^a	87.37 ± 0.13^c	67.06 ± 0.31^ab	29.48 ± 0.22^cd	3.73 ± 0.16^a
	Y	St-LB340	3.34 ± 0.09^ab	9.26 ± 0.74^a	87.10 ± 0.75^abc	67.90 ± 0.89^b	28.55 ± 0.77^bcd	3.55 ± 0.13^a
	FM	St-BB12	3.51 ± 0.48^b	10.48 ± 1.07^ab	87.01 ± 1.47^ab	68.96 ± 0.97^b	27.62 ± 0.83^abc	3.43 ± 0.14^a
	FM	St-B94	2.77 ± 0.31^ab	9.44 ± 0.08^a	87.53 ± 0.33^abc	66.90 ± 0.60^ab	29.25 ± 0.40^bcd	3.85 ± 0.39^a
	FM	St-BL04	2.98 ± 1.02^ab	10.51 ± 0.64^ab	87.40 ± 1.44^abc	67.91 ± 1.36^b	27.99 ± 0.99^abcd	3.62 ± 0.21^a
	FM	St-HN019	2.13 ± 0.05^a	9.70 ± 1.08^ab	87.95 ± 1.14^bc	67.75 ± 1.10^b	29.11 ± 0.97^bcd	3.25 ± 0.18^a

Abbreviations: SCFA, short-chain fatty acids; MCFA, medium-chain fatty acids; LCFA, long-chain fatty acids; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids and PUFA, polyunsaturated fatty acids. Mean values (n = 4) with different letters in the same column are significantly different (P ≤ 0.05).