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Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid‐Producing Ability from Natural Sauerkraut Fermentations
Author(s) -
Zeng Z.,
Lin J.,
Gong D.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01123.x
Subject(s) - conjugated linoleic acid , food science , lactic acid , fermentation , chemistry , biology , bacteria , biochemistry , linoleic acid , fatty acid , genetics
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).