Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic

The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction between probiotics and lactulose reduced pH to 4.5 in the first week and slightly decreased on day 14...