Screening and Identification of Conjugated Linoleic Acid-producing Lactobacillus plantarum

A strain of Lactobacillus S21.1 was screened to produce conjugated linoleic acid from traditional northeastern fermented sauerkraut juice. Fermentation was performed by adding linoleic acid (0.4 mg/mL) into the culture medium, and the culture medium was fermented for 24 h at 37°C. Then, UV spectrophotometry was used to measure the linoleic acid content, which was measured as 10.082 μg/mL. Strain morphological characteristics observation, physiological-biochemical characteristic analysis, and 16SrDNA molecular biology identification were conducted to identify the strain S21.1 as Lactobacillus plantarum.