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《Guangzhou Food Science and Technology》 2003-S1
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Screening of Lactic Acid Bacteria that Produce Conjugated Linoleic Acid and the Fermentation Conditions of CLA

Xiaohua Liu, Yusheng Cao, Yan Chen (Jiangxi-OAI joint research institute, The Key Laboratory of Ministry of Education of Food Science of Nanchang University, Nanchang, 330047)  
A high conjugated linoleic acid (CLA) producer, Lactobacillus L1 (Lactobacillus sp.) was screened from 36 strains of lactic acid bacteria. The optimum conditions for CLA production in MRS medium were that concentration of linoleic acid was 0.1%(v/v), incubation time was 42hs. The enzyme that formed CLA was intracellular. It could be a multienzyme reaction for the formation of CLA from linoleic acid. We also set up a UV-scan and high performance liquid chromatography methods to determine CLA in this research.
【Fund】: 江西省教育厅科研基金(NO:2001387)“酶法生产共轭亚油酸的研究”的部分内容
【CateGory Index】: TS201
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