Identification of lactic acid bacterial strains with high conjugated linoleic acid-producing ability from natural sauerkraut fermentations.
Natural sauerkraut fermentations contain a great number of lactic acid bacteria. The aim of this study was to identify lactic acid bacterial strains with high conjugated linoleic acid (CLA)-producing ability from natural sauerkraut fermentations. Fifteen CLA-producing lactic acid bacterial strains were isolated in the study. One of these strains, designated as NCUL005, showed the highest CLA-producing ability (0.623 mg/mL). The transformation efficiency of converting linoleic acid into CLA by NCUL005 was 26.67%. The CLA produced by NCUL005 comprised a mixture of 32.2% cis9, trans11-C18:2 isomer and 67.8% trans10, cis12-C18:2 isomer. NCUL005 was identified as Lactobacillus plantarum, based on its cell morphology, characteristics of lactic acid production, and analysis result from Biolog Microbial Identification System (BMIS).
Zeng
Z
Z
State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang 330047, PR China.
Lin
J
J
Gong
D
D
D001937:Brassica / Q000382:microbiology*; D005285:Fermentation; D005519:Food Preservation; D048191:Lactiplantibacillus plantarum / Q000145:classification* / Q000302:isolation & purification / Q000378:metabolism*; D019787:Linoleic Acid / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000096:biosynthesis*; D012492:Salts
D044243:Linoleic Acids, Conjugated; D012492:Salts; C017082:brine; D019787:Linoleic Acid