Özet:

Conjugated linoleic acid (CLA) is a common term of various positional and geometric isomers of linoleicacid (LA) which contains two unsaturated double bonds in the fatty acid chains. Isomers are synthesizedas an intermediate product during the bacterial biohydrogenation of LA to stearic acid in the rumen ofruminants or from the conversion of trans vaccenic acid by the ∆9-desaturase enzyme in the mammaryglands and adipose tissues. CLA isomers are found in many foods, but mainly present in meat and dairyproducts obtained from ruminant animals. Although there are diverse positive effects of CLA isomerson health, some potential concerns that can be caused by these compounds have been stated in somestudies. CLA production is not specific to rumen bacteria; it was determined that some lactic acid andpropionic acid bacteria as well as microorganisms isolated from the milk products, human and animalintestines involved in the production. Therefore, use of these microorganisms in food industry, especiallywithin the dairy branch, for the production of traditional or new fermented products enriched with CLAis a great importance

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