Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria
Abstract
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.
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Conjugated linoleic acid can be produced by several gut bacteria including Lactobacillus, Butyrivibrio, and Megasphaera.
“Conjugated linoleic acid (CLA) can be produced by several gut bacteria including Lactobacillus, Butyrivibrio, and Megasphaera [19, 20].”
From Dietary lipids, gut microbiota and lipid metabolism (2019) · cites this paper as [19]
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Dietary lipids, gut microbiota and lipid metabolism
Schoeler, M., & Caesar, R. (2019) · Reviews in Endocrine and Metabolic Disorders · doi:10.1007/s11154-019-09512-0 · Cited by 1,163 · see citing works
Health benefits of fermented foods
Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1383355 · Cited by 789 · see citing works
O'Shea, E. F., Cotter, P. D., Stanton, C., Ross, R. P., & Hill, C. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.05.025 · Cited by 305 · see citing works
Zeng, Z., Lin, J., & Gong, D. (2009) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01123.x · Cited by 49 · see citing works
- Authors
- Kim, Y. J., & Liu, R. H.
- Affiliations
- Cornell University (US)
- ORCID
- Liu, R.H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-06
- Volume
- 67
- Issue
- 5
- Pages
- 1731-1737
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2016930897
- Cited by
- 164
- References
- 0
- Citations by year
- 2026: 2 · 2025: 6 · 2024: 6 · 2023: 9 · 2022: 9 · 2021: 6 · 2020: 7 · 2019: 6 · 2018: 5 · 2017: 11 · 2016: 9 · 2015: 7 · 2014: 7 · 2013: 6 · 2012: 10
- FWCI
- 7.99
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- conjugated linoleic acid, fermented milk, lactic acid bacteria, Lactococcus lactis, sunflower oil, linoleic acid, milk fat, bacterial strain screening, substrate concentration, incubation conditions
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