大连工业大学学报2012，Vol.31Issue(4)：235-238,4.
保加利亚乳杆菌利用α-亚麻酸合成共轭亚麻酸
Using α-linolenic acid to produce conjugated linolenic acid by fermenting Lactobacillus Bulgaricus
摘要
Abstract
To improve the nutritional value and increase the functional ingredients in dairy products. Lactobacillus bulgaricus was used for fermenting kim milk to produce α-rlinolenic acid to conjugated linolenic acid. The optimal conditions for conjugated linolenic acid production determined through orthogonal test were: culture temperature 31 ℃, inoculum volume 5.0%, α-linolenic acid 0. 6 mg/ml. Culture time 48 h. The content of conjugated linolenic acid was measured and the concentration was 0. 15 mg/mL after finishing fermentation.关键词
共轭亚麻酸/保加利亚乳杆菌/α-亚麻酸/发酵乳Key words
conjugated linolenic acid/ Lactobacillus Bulgaricus/ α-linolenic acid/ fermented milk分类
轻工纺织引用本文复制引用
郜玉婷,叶淑红,王际辉,陈红州,王晗,徐龙权..保加利亚乳杆菌利用α-亚麻酸合成共轭亚麻酸[J].大连工业大学学报,2012,31(4):235-238,4.基金项目
国家农业科技成果转化资金项目(2010GB2B000092) （2010GB2B000092）
辽宁省科技攻关计划项目(2008301029) （2008301029）
大连市科技攻关计划项目(2009B12NC017). （2009B12NC017）
