Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA

• Published in: Foods Vol. 13; no. 12; p. 1830
• Main Authors: Chen, Cunshe, Tong, Fang, Sun, Ruohao, Zhang, Ying, Pang, Zhihua, Liu, Xinqi
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11.06.2024; MDPI
• Subjects: 16SrDNA; Acid production; Bacteria; Biosynthesis; conjugated linoleic acid; Dairy products; Fatty acids; Fermentation; Gas chromatography; Inoculum; Isomers; Lactic acid; Lactic acid bacteria; Linoleic acid; Potassium; Screening; screening of bacterial species; Spectrophotometry; Strains (organisms); Substrates; Vegetable oils; Yogurt; Beijing China; China; Japan; conjugated linoleic acid; lactic acid bacteria; 16SrDNA; screening of bacterial species
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13121830

Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent lactic acid strains with a high production of conjugated linoleic acid, 32 strains with a possible CLA conversion ability were obtained by initial screening using UV spectrophotometry, and then the strains were re-screened by gas chromatography, and finally, the strain with the highest CLA content was obtained. The strains were optimized for cultivation by changing the amount of substrate addition, inoculum amount, and fermentation time. The results showed that the yield of the experimentally optimized strain for the conversion of conjugated linoleic acid could reach 94.68 ± 3.57 μg/mL, which was 74.4% higher than the initial yield of 54.28 ± 2.12 μg/mL of the strain. The results of this study can provide some basis for the application of conjugated linoleic acid production by in the fermentation of lactic acid bacteria.