Lactobacillus plantarum as source of conjugated linoleic acid: Effect of pH, incubation Temperature and inulin incorporation.


Abstract

The effect of pH and temperature, and inulin use, on the growth andthe fatty acid profile of Lactobacillus plantarum strain wereevaluated. The best results were obtained at 6.5 pH broth, producing3.2 g/L of biomass and about 20% of conjugated linoleic acid(CLA) in the cell lipids. Similar growth was observed with 37 and45ºC, but a low CLA content (10.6%) was achieved at 45°C. In thecase of inulin incorporation, a low biomass concentration (1 g/L)and low production of CLA (12.4%) were observed. These resultssuggest a pH and temperature dependence on CLA production bythe microorganism.



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