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Khosravi A, Safari M, Khodaiyan F, et al. Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization. J Food Sci Technol. 2015;52(9):5781-9doi: 10.1007/s13197-014-1699-6.
Khosravi, A., Safari, M., Khodaiyan, F., & Gharibzahedi, S. M. (2015). Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization. Journal of food science and technology, 52(9), 5781-9. https://doi.org/10.1007/s13197-014-1699-6
Khosravi, Azin, et al. "Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization." Journal of food science and technology vol. 52,9 (2015): 5781-9. doi: https://doi.org/10.1007/s13197-014-1699-6
Khosravi A, Safari M, Khodaiyan F, Gharibzahedi SM. Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization. J Food Sci Technol. 2015 Sep;52(9):5781-9. doi: 10.1007/s13197-014-1699-6. Epub 2015 Jan 07. PMID: 26344992; PMCID: PMC4554656.
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J Food Sci Technol. 2015 Sep;52(9):5781-9. doi: 10.1007/s13197-014-1699-6. Epub 2015 Jan 07.

Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization.

Journal of food science and technology

Azin Khosravi, Mohammad Safari, Faramarz Khodaiyan, Seyed Mohammad Taghi Gharibzahedi

Affiliations

  1. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
  2. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran ; Center of Excellence for Application of Modern Technology for Producing Functional Foods and Drink, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran.
  3. Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.

PMID: 26344992 PMCID: PMC4554656 DOI: 10.1007/s13197-014-1699-6

Abstract

The ability of different Lactobacillus strains to produce conjugated linoleic acid (CLA) from linoleic acid was evaluated. Preliminary experiments revealed that L. plantarum among the screened strains had the highest CLA-producing potential (95.25 μg/mL). The cell growth of this bacterium was studied in three media of MRS broth, skim milk and skim milk supplemented with yeast extract and glucose. Results showed that the use of yeast extract and glucose could significantly increase the cell growth and CLA production. Response surface methodology (RSM) was applied to investigate the effects of three independent variables; linoleic acid (LA), yeast extract concentrations and inoculum size on the CLA formation. A second-order polynomial model with high R (2) value (0.981) was developed using multiple linear regression analysis. The optimum conditions to achieve the highest CLA production (240.69 μg/mL) was obtained using 3 mg/mL LA, 4 g/L yeast extract and inoculum size of 4 % v/v. CLA concentration of the optimal sample was analyzed by Gas Chromatography (GC). The cis-9, trans-11 CLA was the major CLA isomer of total CLA detected.

Keywords: Biotransformation; Conjugated linoleic acid; Probiotic lactic bacteria; Response surface optimization

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