Isolation, Screening and Identification of Lactic Acid Bacteria with Conjugated Linoleic Acid-Producing from Traditional Cream Products in Xilingol League of Inner Mongolia

doi:10.7506/spkx1002-6630-201609035

Abstract

Abstract:

The objective of this study was to isolate lactic acid bacteria (LAB) with high ability to produce conjugated
linoleic acid (CLA) from traditional cream products in Xilingol League of Inner Mongolia. CLA content in fermented
broth was determined by UV-spectrophotometry, and the strains with the highest CLA-producing ability were identified by
analyzing their colony characteristics, cell morphology, biochemical and physiological characteristics, and the phylogenetic
tree generated with MEGA 6 software based on 16S rDNA sequence. Twenty CLA-producing strains were isolated from
traditional cream products, 11 strains of which were present in samples collected from Xianghuang Banner and the remaining
9 strains were found in samples collected from Zhengxianglan Banner. HS4 with the highest CLA-producing capacity among
the strains isolated from cream samples collected from Xianghuang Banner was identified as Lactobacillus casei, producing
23.586 μg/mL CLA with a conversion efficiency of 7.86% when it was cultured at an inoculum size of 2% in the presence
of 0.06% linoleic acid; among the strains isolated from cream samples collected from Zhengxianglan Banner, LX5 with the
highest CLA-producing capacity was identified as Lactobacillus paracasei, producing 20.508 μg/mL CLA with a conversion
efficiency of 6.84% under the same culture conditions as described for HS4.

Key words: conjugated linoleic acid, traditional cream products, lactic acid bacteria, screening, identification

CLC Number:

TS252.5

LIU Chunxiao, LI Jiayu, LIU Naiqi, LIU Lijie, ZHANG Jianli, BAI Ying. Isolation, Screening and Identification of Lactic Acid Bacteria with Conjugated Linoleic Acid-Producing from Traditional Cream Products in Xilingol League of Inner Mongolia[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201609035.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye. Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice [J]. FOOD SCIENCE, 2021, 42(7): 149-155.
[5]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[6]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[7]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[8]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[9]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[10]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[11]	ZHU Xiaoling, LIU Jie, YU Tingting, ZHANG Li, WANG Huixia, WU Wanqin, CAO Qi, ZHANG Yazhen, YANG Zong. Rapid Screening of Pesticide Residues in Pepper Powder by High Performance Liquid Chromatography Coupled with Quadrupole-Time of Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(4): 287-296.
[12]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[13]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[14]	LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan. Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains [J]. FOOD SCIENCE, 2021, 42(2): 158-163.
[15]	LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying. Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea [J]. FOOD SCIENCE, 2021, 42(18): 58-64.

Isolation, Screening and Identification of Lactic Acid Bacteria with Conjugated Linoleic Acid-Producing from Traditional Cream Products in Xilingol League of Inner Mongolia

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments