Influence of Probiotics on Fatty Acid Profile of Sour Cream

The objective of the current study was considering the effects of probiotic cultures on fatty acid profile of sour cream. Cream samples with 30% milk fat were incorporated by L. casei, Bifidobacterium lactis, Streptococcus thermophilus and L. bulgaricus in single and co-cultured forms at a level of 0.02% which was equal to 107 CFU.g-1. Determination of fatty acid profile was carried out at the time of 2 and 15 days of storage at 4°C. The results were compared to the control cream. Concentrations of short-chain fatty acids such as butyric, caproic, caprylic and capric acids in cultured cream samples differed depending on the used cultures. Moreover, probiotics caused the change in medium chain and polyunsaturated fatty acid content in fermented cream. The results indicated that probiotic fermented cream can be a suitable matrix for the presence of microorganisms. Production of probiotic sour cream due to functional properties can be an important alternative value-added product in the dairy industry.