Production of conjugated linoleic acid by Propionibacterium freudenreichii

Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques

“…In the present work when a screening procedure to identify possible CLA producers was performed, the amounts registered in the positive cases were within the results obtained by other authors as shown above. The differences found between our results and those obtained by other research groups may be due to intrinsic characteristics of the microorganisms and methodologies employed (concentration of LA, time and temperature of incubation) as well as the fact that LA may exert antimicrobial characteristics (Nieman, 1954;Wang et al, 2007), and that the isomerization of CLA has been proposed as a detoxifying mechanism that may even produce saturated fatty acids (Adamczak, Bornscheuer, & Bednarski, 2008).…”

“…Furthermore, the combination of UV spectrophotometric and chromatographic techniques makes possible a rapid identification from a pool of microorganisms, of those able to produce a high quantity of CLA and at the same time quantify the amounts produced while GC and/or HPLC techniques allow the quantitative and qualitative analysis of the isomers (Barrett et al, 2007;Wang, Lv, Chu, Cui, & Ren, 2007). Previous works have reported the ability of bifidobacteria and LAB to produce CLA in growth media with LA as substrate at concentrations that ranged from 3.5 to 350 lg/ml for Bifidobacterium, 60-1500 lg/ml for Lactoccocus and 20-4900 lg/ml for Lactobacillus strains (Ogawa et al, 2005;Sieber et al, 2004).…”

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

“…freudenreichii) [96,97] and cutaneous propionibacteria (P. acnes) [98] produce cis-9, trans-11 and trans-10, cis-12, the major isomers with biological activity, on different growth media: culture broths [97], lipid containing plant materials [99], milk and ripening cheese [100].…”

“…By varying the source of LA for conjugation and the fermentation conditions it has been observed that P. freudenreichii convert free LA to mainly extracellular CLA with a high efficiency (50-90%), being the optimal conditions that favor the accumulation of CLA also determined [97,101]. Besides, it has been observed that CLA formation and growth of dairy propionibacteria in fermented milks were enhanced in the presence of yogurt microorganisms whereas organoleptic attributes obtained with yogurt starter cultures were not affected by co-cultures with the propionibacteria [100].…”

Research into fatty acid composition of probiotic consortiums with the inclusion of propionic acid bacteria

“…Such microorganisms as Bifidobacterium, Lactobacillus, Enterococcus also possess the isomerase of linoleic acid, which allows them to form the unsaturated fatty acids as the mechanism of detoxication [11,12]. That is why the development of BAD and starter cultures with the use of such microorganisms is an important biotechnological task.…”