Pediococcus pentosaceus 발효에 의한 우유 내 conjugated linoleic acid(CLA) 증가

Increase of conjugated linoleic acid(CLA) content in milk by fermentation with Pediococcus pentosaceus

The goal of this study was to identify the formation of conjugated linoleic acid (CLA) from free linoleic acid (LA) by the inoculation of Pediococcus pentosaceus into hydrolyzed oils. Commercial sunflower oil (SNO) and safflower oil (SFO) were hydrolyzed by lipase under the various volumes of phosphate buffer. The hydrolysis of fatty acid by lipase was highest when the substrates were mixed with the same level of phosphate buffer. Prepared SNO and SFO were transferred to the medium containing skim milk. After inoculation with 1% Pediococcus pentosaceus (1×1010/g), the medium was incubated for 4h and 8h at 37℃. The conversion rate of CLA from free LA was determined using gas chromatography. The conversion rate into free fatty acids from SNO and SFO was 37.7 and 36.7%, respectively. The conversion rate into free LA from SNO and SFO was 25.6 and 28.6%, respectively. Cis-9, trans-11 CLA produced in free LA of prepared SNO and SFO was 6.03 mg/g and 4.46 mg/g, under the condition of 4h incubation. Cis-9, trans-11 CLA produced in free linoleic acid of prepared SNO and SFO was 6.70 mg/g and 7.33 mg/g, under the condition of 8 h incubation. In conclusion, cis-9, trans-11 CLA was obtained from lipase- hydrolyzed SNO and SFO by the inoculation of 1% Pediococcus pentosaceus (1×1010/g).