Production of conjugated linoleic acid by dairy starter cultures.
Nineteen different strains of lactobacilli, lactococci, streptococci and propionibacteria commonly used as dairy starter cultures were tested for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid in vitro. Two strains of Propionibacterium freudenreichii ssp. freudenreichii and one strain of P. freudenreichii ssp. sheramnii were found to be capable of converting free linoleic acid to extracellular CLA. The highest level of CLA formed in the media was 265 micrograms ml-1. Of the different isomers, cis- and trans-9,11-octadecadienoic acid represented more than 70% of the total CLA formed. The inhibitory effect of linoleic acid on the growth of the bacteria and its conversion to CLA in different media by propionibacteria are discussed.
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden. Jin.Jiang@imv.slu.se
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Jiang
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Björck
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Fondén
D005516:Food Microbiology; D007778:Lactobacillus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D017045:Lactococcus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D008041:Linoleic Acids / Q000032:analysis / Q000378:metabolism* / Q000494:pharmacology; D011424:Propionibacterium / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D013291:Streptococcus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism
D008041:Linoleic Acids