Conjugated linoleic acid concentration as affected by lactic cultures and added linoleic acid

被引：139

作者：

Lin, TY

Lin, CW

Lee, CH

机构：

[1] Chinese Culture Univ, Dept Anim Sci, Taipei, Taiwan

[2] Natl Taiwan Univ, Dept Anim Sci, Taipei, Taiwan

来源：

FOOD CHEMISTRY | 1999年 / 67卷 / 01期

关键词：

conjugated linoleic acid; starter culture; lactic acid bacteria;

D O I：

10.1016/S0308-8146(99)00077-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Six lactic cultures: Lactobacillus acidophilus (CCRC14079), L. delbrueckii subsp. bulgaricus (CCRC14009), L. delbrueckii subsp. lactis (CCRC14078), Lactococcus lactis subsp. cremoris (CCRC12586), Lc. lactis subsp. lactis (CCRC10791), and Streptococcus salivarius subsp. thermophlius (CCRC12257) were tested for the effects of addition of 1000 and 5000 mu g/ml linoleic acid, and incubation time from 0 to 48 h. The levels of conjugated linoleic acid (CLA) formation were determined by gas chromatography. A sharp increase in CLA level was observed in linoleic acid added cultures. Incubation of L. acidophilus in 1000 mu g/ml linoleic acid added-skim milk medium for 24 h was most effective in promoting CLA formation. Increasing linoleic acid addition from 1000 to 5000 mu g/ml and prolonging incubation from 24 to 48 h did not appear to enhance CLA formation. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：1 / 5

页数：5

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