Production of c9, t11-Conjugated Linoleic Acid in Yogurt

doi:10.7506/spkx1002-6300-200923074

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 326-330.doi: 10.7506/spkx1002-6300-200923074

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Production of c9, t11-Conjugated Linoleic Acid in Yogurt

LI Su-bo1，JIN Xiao-pan1，ZHENG Yu-mei2，GAO Hong-wei1，CHAN Ying-xia1，YU Cheng-yu1，CHEN Bing-qing3，WANG Xuan-lin1,*

1. Beijing Institute of Transfusion Medicine, Academy of Military Medical Sciences, Beijing 100850, China；
2. National Research Institute for Family Planning, Chinese Journal of Family Planning, Beijing 100081, China；
3. College of Public Health, Harbin Medical University, Harbin 150086, China

Received:2008-12-26 Online:2009-12-01 Published:2010-12-29
Contact: WANG Xuan-lin E-mail:wxl-ss@163.com

Abstract

Abstract:

The research wsa aimed to increase the yield of conjugated-linoleic acid (CLA) in yogurt. The fermentation conditions for production of CLA were optimized and the factors including substrates and the mixing proportion of the Lactobacillus straims were investigated. The results showed that the nutriton composition significantly affected the enzumecatalyzed reaction and the lactobacillus growth as well as the CLA yield. Additionally, other CLA isomers besides c9, t11- CLA were identified by improved GC in the culture medium. The method provided novel insights in developing the milk products abundant in CLA.

Key words: c9, t11-conjugated linoleic acid (CLA), fermentation of Lactobacillus

CLC Number:

TS252.54

LI Su-bo1，JIN Xiao-pan1，ZHENG Yu-mei2，GAO Hong-wei1，CHAN Ying-xia1，YU Cheng-yu1，CHEN Bing-qing3，WANG Xuan-lin1,*. Production of c9, t11-Conjugated Linoleic Acid in Yogurt[J]. FOOD SCIENCE, 2009, 30(23): 326-330.

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Production of c9, t11-Conjugated Linoleic Acid in Yogurt

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