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Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria

2002; Wiley; Volume: 67; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.2002.tb08714.x

1750-3841

Y.J. Kim, R.H. Liu,

Diet, Metabolism, and Disease

ABSTRACT: The objectives of this study were to identify the factors and procedures responsible for increasing the conjugated linoleic acid (CLA) content in fermented milk. Fourteen lactic acid bacteria were screened for CLA‐producing ability using sunflower oil (containing 70% linoleic acid) as a substrate. Among the screened strains, Lactococcus lactis I‐01 showed the highest CLA‐producing ability. The optimal concentration of sunflower oil for CLA production was 0.1 g/L in whole milk, which accounted for 0.25% of total milk fat. Our results demonstrated that CLA formation in fermented milk could be affected by numerous factors such as bacterial strain, cell number, optimal substrate concentration, and the period of incubation at neutral pH.