摘要：Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.
