Production of conjugated linoleic acid by lactic acid bacteria in milk without any additional substrate

International Journal of Dairy Technology

Volumn 65, Issue 4, 2012, Pages 603-608

  Pandit, Ashish ^a   Anand, Sanjeev ^a   Kalscheur, Kenneth ^a   Hassan, Ashraf ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Conjugated linoleic acid; Fatty acids; Fermentation; Lactic acid bacteria; Milk

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84867651977     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00870.x     Document Type: Article

References (20)

1. Ando A, Ogawa J, Kishino S and Shimuzu S (2003) Conjugated linoleic acid production from ricinoleic acid by lactic acid bacteria. Journal of American Oil Chemist Society 80 889-894.
2. Ando A, Ogawa J, Kishino S and Shimuzu S (2004) Conjugated linoleic acid production from castor oil by Lactobacillus plantarum JCM 1551. Enzyme and Microbial Technology 35 40-45.
3. Chin S F, Liu W, Storkson J M, Ha Y L and Pariza M W (1992) Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens. Journal of Food Composition and Analysis 5 185-197.
4. Dong M and Qi S (2006) Conjugated linoleic acid production by fermentation. International Journal of Food Engineering 2 1-12.
5. Griinari J M, Corl B A, Lacy S H, Chouinard P Y, Nurmela K V V and Bauman D E (2000) Conjugated linoleic acid is synthesized endogenously in lactating dairy cows by Δ9-desaturase. Journal of Nutrition 130 2285-2291.
6. Ha L Y, Grimm N K and Parka M W (1989) Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheeses. Journal of Agricultural Food Chemistry 37 75-81.
7. Ip C, Singh M, Thompson H J and Scimeca J A (1994) Conjugated linoleic acid suppresses mammary carcinogenesis and proliferative activity of the mammary gland in the rat. Cancer Research 54 1212-1215.
8. Jiang J, Bjoerck L and Fonden R (1998) Production of Conjugated Linoleic Acid by dairy starter cultures. Journal of Applied Microbiology 85 95-102.
9. Kepler C R, Hirons K P, McNeil J J and Tove S B (1966) Intermediates and products of biohydrogenation of linoleic acid by Butyrivibrio fibrisovens. Journal of Biological Chemistry 241 1350-1354.
10. Kim Y J and Liu R H (2002) Increase of conjugated linoleic acid content in milk by fermentation with lactic acid bacteria. Journal of Food Science 67 1731-1737.
11. Kishino S, Ogawa J, Omura Y, Matsumura K and Shimizu S (2002) Ricinoleic acid and castor oil as substrates for conjugated linoleic acid production by washed cells of Lactobacillus plantarum. Bioscience Biotechnology Biochemistry 66 2283-2286.
12. Lavillonniere F, Martin J C, Bougnoux P and Sebedio J L (1998) Analysis of conjugated linoleic acid isomers and content in French cheese. Journal of American Oil Chemistry Society 75 343-352.
13. Prandini A, Sigolo S, Tansini G, Brogna N and Piva G (2007) Different level of conjugated linoleic acid (CLA) in dairy products from Italy. Journal of Food Composition and Analysis 20 472-479.
14. SAS Institute (2003) User's Guide: Statistics. Version 9.1 Ed, Cary, NC: SAS Inst. Inc.
15. Sehat N, Kramer J K G, Mossoba M M, Yurawecz M P, Roach J A G, Eulitz K, Morehouse K M and Ku Y (1998) Identification of conjugated linoleic acid isomers in cheese by gas chromatography, silver-ion high-performance liquid chromatography and mass spectral reconstituted ion profiles. Comparison of chromatographic elution sequences. Lipids 33 963-971.
16. Sukhija P S and Palmquist D L (1988) A rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural Food Chemistry 36 1202-1206.
17. Van Nieuwenhove C P, Oliszewski R, Gonzalez S N and Perez Chaia A B (2007) Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk. Letters in Applied Microbiology 44 467-474.
18. Werner S A, Luedecke L O and Schultz T D (1992) Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese cultures, and aging. Journal of Agricultural Food Chemistry 10 1817-1821.
19. Xu S, Bolyston T D and Glatz B A (2006) Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products. Journal Food Science 71 275-280.
20. Yurawecz M P, Roach J A G, Sehat N, Mossoba M M, Kramer J K G, Fritsche J, Steinhart H and Ku Y (1998) Conjugated linoleic acid isomer, 7 trans, 9 cis-octadecenoic acid, in cow milk, cheese, beef and human milk and adipose tissue. Lipids 33 803-809.