Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 4, Pages M154-M158Publisher
WILEY
DOI: 10.1111/j.1750-3841.2009.01123.x
Keywords
conjugated linoleic acid; identification; lactic acid bacteria; Lactobacillus plantarum; natural sauerkraut fermentation
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Funding
- Science and Technology Commission, Jiarmi Province, PR. China
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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, transl 1-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)
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