Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria

• DOI: 10.1111/j.1365-2621.2002.tb08714.x
• Publication Date: 2006-07-20T11:18:58Z
• Authors: Y.J. Kim; R.H. Liu
• Keywords: Sunflower oil

ABSTRACT: The objectives of this study were to identify the factors and procedures responsible for increasing conjugated linoleic acid (CLA) content in fermented milk. Fourteen lactic bacteria screened CLA‐producing ability using sunflower oil (containing 70% acid) as a substrate. Among strains, Lactococcus lactis I‐01 showed highest ability. optimal concentration CLA production was 0.1 g/L whole milk, which accounted 0.25% total milk fat. Our results demonstrated that formation could be affected by numerous such bacterial strain, cell number, substrate concentration, period incubation at neutral pH.