In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

Twenty-three probiotic Lactobacillus plantarum strains were screened in-vitro to determine their ability to produce conjugated linoleic acid (CLA). L. plantarum AA1-2 and L. plantarum AB20-961 were identified as potential strains for CLA production. Optimum conditions for these strains to produce hi...

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Bibliographic Details
Published in:Meat science 2016-04, Vol.114, p.24-31
Main Authors: Özer, Cem O., Kılıç, Birol, Kılıç, Gülden Başyiğit
Format: Article
Language:English
Subjects:
Animals
Cattle
Conjugated linoleic acid
Food Handling - methods
Food Microbiology
Humans
Hydrogen-Ion Concentration
Lactobacillus plantarum
Linoleic Acids, Conjugated - metabolism
Meat Products - analysis
Meat Products - microbiology
Plant Oils
Probiotic
Probiotics
Species Specificity
Sucuk
Sunflower Oil
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Summary:Twenty-three probiotic Lactobacillus plantarum strains were screened in-vitro to determine their ability to produce conjugated linoleic acid (CLA). L. plantarum AA1-2 and L. plantarum AB20-961 were identified as potential strains for CLA production. Optimum conditions for these strains to produce high levels of CLA were determined by evaluating the amount of added hydrolyzed sunflower oil (HSO) and initial pH levels in a nutrient medium. The highest CLA production was obtained in medium with pH6.0 and 2% HSO (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.12.005