| 摘要 |
<p>Fermented foods which contain a sufficient amount of conjugated fatty acids and are excellent in digestivity and absorbability, physiological effects, safety, organoleptic qualities, etc. These fermented foods are obtained by adding conjugated fatty acids of the glyceride type to a medium before or after the fermentation by fermenting bacteria. The fermented foods per se finally contain the conjugated fatty acids of the glyceride type. These conjugated fatty acids of the glyceride type, which are glyceride derivatives containing fatty acids having conjugated bond (conjugated fatty acids) as the constituting fatty acids, sustain a number of useful physiological activities of the conjugated fatty acids while coping with the inhibition of the fermenting bacteria by free fatty acids.</p> |
