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KMID : 0364820150510030231
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Korean Journal of Microbiology
2015 Volume.51 No. 3 p.231 ~ p.240
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Screening of conjugated linoleic acid (CLA) producing Lactobacillus plantarum and production of CLA on soy-powder milk by these stains
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Kim Baolo
Lee Byong-Won
Hwang Chung-Eun
Lee Yu-Young
Lee Choon-Wo
Kim Byung-Joo
Park Ji-Young
Sim Eun-Yeong
Md. Azizul Haque
Lee Dong-Hoon
Lee Jin-Hwan
Ahn Min-Ju
Lee Hee-Yul
Ko Jong-Min
Kim Hyun-Tae
Cho Kye-man
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Abstract
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In this study, a total of 16 conjugated linoleic acid (CLA) producing lactic acid bacteria (LAB) were isolated from fermented foods. Among those strains, the S48 and P1201 strains were capable of producing higher CLA contents than other LABs. The two strains were classified as Lactobacillus plantarum based on morphological, physiological, chemotaxonomic, and molecular-genetic properties.
The survival rates of these strain appeared to be 59.57% and 62.22% under artificial gastric conditions after 4 h at pH 2.5, respectively.
These strains produced the cis-9, trans-11, and trans-10, cis-12 CLA isomers from 8% skim milk medium supplemented with the different free LA concentration at 37°C for 48 h and the production of two CLA isomers constantly increased in the growth until 48 h of incubation. After 48 h of fermentation, the levels of CLA appeared highest in steamed soy-powder milk than fresh and roasted soy-powder milks. In particular, the CLA contents were produced 183.57 μg/ml and 198.72 μg/ml from steamed soy-powder milk after fermentation (48 h) with S48 and P1201 strains, respectively.
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KEYWORD
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Lactobacillus plantarum, conjugated linoleic acid, lactic acid fermentation, probiotics, soy-powder milk
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