Factors affecting conjugated linoleic acid production by Lactobacillus plantarum GSI 303

N. Suteebut, S. Chanthachum, K. Intarapichet, K. R. Cadwallader, M. J. Miller

Research output: Contribution to journalArticlepeer-review

Abstract

Conjugated linoleic acids (CLAs), an isomerization product of linoleic acid (LA), have been found to provide beneficial physiological effects for health. Lactobacillus plantarum GSI 303, a strain, selected for its potential in CLAs synthesis, was studied to understand the conditions that may enhance CLA production. The maximum concentration of CLA was 6.0 mg/g fat obtained from the optimum conditions for culturing in de Mann Rogosa Sharp (MRS) broth and skim milk media contain 2 mg/mL LA, initial pH 6.5, and incubation at 37°C for 24 h. By performing either in aerobic or anaerobic conditions, CLA production was not significantly different and prolonging incubation time from 24 to 48 h did not enhance CLA formation (p>0.05). Incubation at 37°C, CLA content was higher than at 43°C and 15°C. In addition, L. plantarum GSI 303 produced CLA in skim milk media higher than did L. reuteri ATCC 55739 which was used as a positive bacterial control for CLA production.

Original languageEnglish (US)
Pages (from-to)1739-1746
Number of pages8
JournalInternational Food Research Journal
Volume23
Issue number4
StatePublished - 2016

Keywords

  • CLA
  • Conjugated linoleic acid
  • Lactobacillus plantarum
  • Linoleic acid

ASJC Scopus subject areas

  • Food Science

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