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Optimisation of fermentation variables for conjugated linoleic acid bioconversion by Lactobacillus fermentum DDHI27 in modified skim milk
- Dahiya, Dinesh K, Puniya, Anil K
- International journal of dairy technology 2018 v.71 no.1 pp. 46-55
- Lactobacillus fermentum, biosynthesis, biotransformation, conjugated linoleic acid, fermentation, gas chromatography-mass spectrometry, isomers, pH, skim milk
- Effects of fermentation variables on conjugated linoleic acids (CLAs) biosynthesis of Lactobacillus fermentum DDHI27 in modified skim milk were evaluated. A total of 0.5 mg/mL was found to be the optimum linoleic acid concentration for maximum CLA production and this level was used in utilised for all successive experiments. The highest production of CLA isomers was detected at pH 6.0 when compared to other pH levels. Maximum biosynthesis of CLA isomers occurred during stationary growth (48 h) phase at all pH values tested. Validation of CLA isomers produced in selected samples was made by GC‐MS. These results indicate that these parameters strongly influence the CLA production capabilities of the strain.