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Screening of conjugated linoleic acid (CLA) producing Lactobacillus plantarum and production of CLA on soy-powder milk by these stains

공액리놀레산 생성 Lactobacillus plantarum 선발 및 이를 이용한 콩-분말 두유에서 공액리놀레산 생산

  • Kim, Baolo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Byong Won (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Yu-Young (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Lee, Choonwo (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kim, Byung Joo (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Park, Ji-Yong (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Sim, Eun-Yeong (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Haque, Md. Azizul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Dong Hoon (Department of Anatomy and Convergence Medical Science, School of Medicine, Gyeongsang National University) ;
  • Lee, Jin Hwan (Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ko, Jong Min (Department of South Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kim, Hyun Tae (Department of South Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • Received : 2015.09.07
  • Accepted : 2015.09.24
  • Published : 2015.09.30

Abstract

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 $37^{\circ}C$ 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 $183.57{\mu}g/ml$ and $198.72{\mu}g/ml$ from steamed soy-powder milk after fermentation (48 h) with S48 and P1201 strains, respectively.

Keywords

Lactobacillus plantarum;conjugated linoleic acid;lactic acid fermentation;probiotics;soy-powder milk

Acknowledgement

Supported by : 농촌진흥청

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