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

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 conju...