The study included testing the ability of some bacteria to produce conjugated linoleic acid (CLA) and identifying the most efficient isolates for production. The results showed that seven species of the Lactobacillus genus were isolated, namely (Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus reuteri). The results indicated that all bacterial isolates had the capability to produce CLA when cultivated in MRS Agar medium. Each isolate was subjected to a screening process to determine the most efficient in producing CLA under various conditions. The results showed that the isolate Lactobacillus paracasei was the most efficient in producing CLA. Additionally, the optimal conditions for producing CLA by Lactobacillus paracasei were determined, and its ability to produce CLA under different conditions was tested. The results indicated that the optimal pH for production by Lactobacillus paracasei was 6, and the optimal temperature for producing CLA was 37°C. The incubation period for producing CLA showed that 24 hours was the best duration for fatty acid production. A concentration of 250 µg/ml of CLA resulted in the highest yield of the conjugated acid for all isolates, with the isolate Lactobacillus paracasei showing superior production of CLA.
K. Wang, Z. Xin, Z. Chen, H. Li, D. Wang, and Y. Yuan, "Progress of conjugated linoleic acid on milk fat metabolism in ruminants and humans," Animals, vol. 13, no. 21, p. 3429, 2023.
J. Kim, Y. Kim, Y. Kim, and Y. Park, "Conjugated linoleic acid: potential health benefits as a functional food ingredient," Annual Review of Food Science and Technology, vol. 7, no. 1, pp. 221-244, 2016.
R. Martha, T. Toharmat, N. Rofiah, and D. Anggraeni, "Comparison of extraction methods for fatty acid and conjugated linoleic acid quantification in milk," in IOP Conference Series: Materials Science and Engineering, vol. 546, no. 4, p. 042022, IOP Publishing, 2019.
R. Kapoor, M. Reany, and N. Westcott, Conjugated Linoleic Acid Oils, 6th ed. Canada: Wiley and Sons, Inc., 2005.
G. Mulaw, T. Tessema, D. Muleta, and A. Tesfaye, "In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products," International Journal of Microbiology, vol. 2019, p. 7179514, 2019.
L. Rodrigues, T. Braga, F. Malcata, A. Gomes, and J. Fontecha, "Quantitative and qualitative determination of CLA production by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques," Food Chemistry, vol. 125, pp. 1272-1378, 2010.
C. Van-nieuwenhove, S. Oliszewski, and A. Chaia, "Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk," Applied Microbiology, vol. 44, pp. 467-474, 2007.
D. Zhao, Z. Huang, N. Umino, A. Hasegawa, and H. Kanamori, "Structural heterogeneity in the megathrust zone and mechanism of the 2011 Tohoku-oki earthquake (Mw 9.0)," Geophysical Research Letters, vol. 38, no. 17, 2011.
S. Ye, T. Yang, L. Li, H. Wang, S. Xiao, and J. Wang, "Optimal culture condition for production of conjugated linoleic acid in skim milk by co-culture of different Lactobacillus strain," Annals of Microbiology, vol. 63, pp. 707-717, 2013.
N. Markwick, J. Poulton, T. McGhie, M. Wohlers, and J. Christeller, "The effects of the broad-specificity lipase inhibitor, tetrahydrolipstatin, on the growth, development, and survival of the larvae of Epiphyas postvittana (Walker) (Tortricidae, Lepidoptera)," Journal of Insect Physiology, vol. 57, no. 12, pp. 1643-1650, 2011.
H. Wu, "Production, purification, and characterization of CLA-forming enzyme from Lactobacillus acidophilus," M.S. thesis, Dept. Food Sciences and Agriculture Chemistry, McGill Univ., Montreal, Canada, 2001.
E. Barrett, R. Ross, G. Fitzgerald, and C. Stanton, "Rapid screening method for analyzing bacterial cultures' conjugated linoleic acid production capabilities," Applied and Environmental Microbiology, vol. 73, pp. 2333-2337, 2007.
P. Liu, S. Shen, H. Ruan, Q. Zhou, L. Ma, and G. He, "Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles," Journal of Zhejiang University Science B, vol. 12, no. 11, pp. 923-930, 2011.
Q. Gu, C. Zhang, D. Song, P. Li, and X. Zhu, "Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri," International Journal of Food Microbiology, vol. 206, pp. 56-59, 2015.
J. Ogawa, K. Mitsumura, S. Kishino, Y. Omura, and S. Shimizu, "Conjugated linoleic acid accumulation via 10-hydroxy-12-octadecanoic acid during the microaerobic transformation of linoleic acid by Lactobacillus acidophilus," Applied and Environmental Microbiology, vol. 67, pp. 355-364, 2001.
L. Alonso, E. Cuesta, and S. Gilliland, "Production of free conjugated linoleic acid by Lactobacillus acidophilus and Lactobacillus casei of human intestinal origin," Journal of Dairy Science, vol. 86, no. 6, pp. 1941-1946, 2003.
N. Egorov, Antibiotics: A Scientific Approach. Moscow, Russia: Mir Publishers, 1985.
D. K. Dahiya and A. K. Puniya, "Optimisation of fermentation variables for conjugated linoleic acid bioconversion by Lactobacillus fermentum DDHI 27 in modified skim milk," International Journal of Dairy Technology, vol. 71, no. 1, pp. 46-55, 2018.
N. Al-Haidari and R. Al-Musleh, Industrial Microbiology. Baghdad, Iraq: University of Baghdad, 1989.
H. Wu, "Production, purification, and characterization of CLA-forming enzyme from Lactobacillus acidophilus," M.S. thesis, Dept. Food Sciences and Agriculture Chemistry, McGill Univ., Montreal, Canada, 2001.
A. Bader and A. H. Mohsen, "Optimal conditions for vitamin B12 production from Lactobacillus rhamnosus," Kufa Journal for Agricultural Sciences, vol. 14, no. 2, pp. 23-34, 2022, doi: 10.36077/kjas/2022/v14i2.3687.
·
This work is licensed under a
Creative Commons Attribution-ShareAlike 4.0 International License
