Profiling of conjugated linoleic acid produced by probiotic lactic acid bacteria isolated from dairy products

The fortification of dairy products with prebiotic and probiotic ingredients is gaining a huge impact in the food industry. A quick screening methodology was developed to isolate existing lactic acid bacteria from dairy products and determine compatible carbon and nitrogen sources using Phenotypic screening for production of conjugated linoleic acid. Three isolates were selected from different dairy products based on their acid production potential when grown on sugar sources and/or fatty acids. The microorganisms were able to produce conjugated linoleic acid from castor oil hydrolysate in MRS broth and also in fat rich milk during fermentation under the given experimental conditions. The conjugated linoleic acid profiles and contents were determined and compared with Lactobacillus delbrueckii. An average CLA content of 0.1g L-1 was observed in fermented fat rich milk with the isolates while 0.5g L-1 was seen with L. delbrueckii.