Increasing conjugated linoleic acid concentration in fermented milk by using Lactobacillus plantarum LT2-6

Skim milk with linoleic acid(LA) added was fermented by Lactobacillus plantarum LT2-6. This reseach is expected to increase conjugated linoleic acid(CLA) concentration in fermented milk, converting LA into CLA .The results showed that inducer of LA could enhance CLA concentration in fermented skim milk. At 37℃, CLA concentration and LA conversion ratio reached the highest level. Adding glucose or casein hydrolysates in skim milk proved to be useful for the growth of Lactobacillus plantarum LT2-6 and increasing CLA concentration. 43% of LA was converted into CLA, with adding 0.075% LA and fermenting 24 h, CLA concentration reached 320 μg/mL, which was 5~6 times higher than that of market yoghourt. Then fatty acid was extracted, methylated and determined by gas chromatography analysis, cis-9,trans-11 CLA was proved to be the majority of CLA.