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CLC number: TS255.53

On-line Access: 2011-11-04

Received: 2011-03-10

Revision Accepted: 2011-05-26

Crosschecked: 2011-10-12

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Journal of Zhejiang University SCIENCE B 2011 Vol.12 No.11 P.923-930

http://doi.org/10.1631/jzus.B1100072


Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles


Author(s):  Pei Liu, Sheng-rong Shen, Hui Ruan, Qian Zhou, Liu-liu Ma, Guo-qing He

Affiliation(s):  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

Corresponding email(s):   gqhe@zju.edu.cn

Key Words:  Conjugated linoleic acids, Lactobacillus plantarum, Lactic acid bacteria, Pickle, Gas chromatography


Pei Liu, Sheng-rong Shen, Hui Ruan, Qian Zhou, Liu-liu Ma, Guo-qing He. Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles[J]. Journal of Zhejiang University Science B, 2011, 12(11): 923-930.

@article{title="Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles",
author="Pei Liu, Sheng-rong Shen, Hui Ruan, Qian Zhou, Liu-liu Ma, Guo-qing He",
journal="Journal of Zhejiang University Science B",
volume="12",
number="11",
pages="923-930",
year="2011",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1100072"
}

%0 Journal Article
%T Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles
%A Pei Liu
%A Sheng-rong Shen
%A Hui Ruan
%A Qian Zhou
%A Liu-liu Ma
%A Guo-qing He
%J Journal of Zhejiang University SCIENCE B
%V 12
%N 11
%P 923-930
%@ 1673-1581
%D 2011
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100072

TY - JOUR
T1 - Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles
A1 - Pei Liu
A1 - Sheng-rong Shen
A1 - Hui Ruan
A1 - Qian Zhou
A1 - Liu-liu Ma
A1 - Guo-qing He
J0 - Journal of Zhejiang University Science B
VL - 12
IS - 11
SP - 923
EP - 930
%@ 1673-1581
Y1 - 2011
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1100072


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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