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| Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles |
| Pei Liu, Sheng-rong Shen, Hui Ruan, Qian Zhou, Liu-liu Ma, Guo-qing He |
| School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China |
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Abstract Naturally fermented pickles harbour many lactic acid bacteria (LAB). Forty-three LAB strains with conjugated linoleic acid (CLA)-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, lp15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability (26.1% conversion) at 48 h in de Man Rogosa Sharpe (MRS) broth in the presence of 100 µg/ml of linoleic acid (LA). Compared to other strains, L. plantarum strain lp15 showed the highest tolerance upon increased levels of LA in the medium, i.e., up to 600 µg/ml. This strain converted about 25% of LA into CLA isomers [predominantly cis-9, trans-11 CLA (9-CLA) and trans-10, cis-12 CLA (10-CLA)], of which 75% was 9-CLA. Interestingly, though the conversion rate of LA into CLA by lp15 remained stable between 100 to 600 µg/ml LA levels in the medium, it dropped sharply at 1000 µg/ml. Taken together, the lp15 strain displayed relatively high LA tolerance with higher conversion rate, which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.
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Received: 10 March 2011
Published: 04 November 2011
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