The possibility of enhancing the Conjugated linoleic acid (CLA) in ripened cheese containing sunflower oil using Lactobacillus plantarum spp. isolated from traditional fermented products

Background and Aim : Conjugated linoleic acid (CLA) is an isomer of linoleic acid (LA) that is produced by the activity of some bacteria such as Lactobacillus plantarum and is considered due to its health properties today. Sunflower oil with about ۳۰ to ۷۰% linoleic acid can be a suitable and affordable for microbial CLA production. Therefore, increasing the amount of CLA in cheese as a high-consumption pragmatic product can be one of the best ways to deliver this beneficial fatty acid to people.Methods : At the first step, the potential of CLA production by ۱۷ strains of L. plantarum isolated from traditional fermented products (including ۶ strains from traditional jug cheese, ۳ strains from Iranian Lighvan cheese, ۵ strains from fermented olives, ۲ strains from salted olives, ۱ strain from sourdough) and ۱ strain of L. plantarum, was purchased from Persian type culture calcination were studied in MRS broth containing extra pure linoleic acid by spectrophotometric method. Then the strain with the highest production of CLA was applied as a co-culture in cheese production. Sunflower oil levels and co-culture were evaluated as experimental treatments. CLA content of the samples was analyzed by using the gas chromatography (GC). Results : Lactobacillus plantarm strain isolated from sourdough was selected as the most CLA-producing strain from the screening step and used as a co-culture in cheese preparation. The results of GC showed that increasing the oil elevated the amount of CLA and the highest amount of CLA was in the control sample of cheese. Sensory evaluation showed, that the samples of cheeses containing sunflower oil had better sensory properties than cheese samples without oil. Conclusion : So that, the manufacture of products higher in CLA content may be have a significant impact on human nutrition. ripened cheeses showed high nutritional quality, being a viable source of CLA for human consumption.

کلیدواژه ها:

Conjugated linoleic acid ، Lactobacillus plantarum ، ripened cheese ، Sunflower