Determining Optimal Conditions for Lactobacillus Paracasei Bacteria and Testing its Ability to Produce Conjugated Linoleic Acid

Abstract

The study included testing the ability of some bacteria to produce conjugated linoleic acid (CLA) and identifying the most efficient isolates for production. The results showed that seven species of the Lactobacillus genus were isolated, namely (Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus reuteri). The results indicated that all bacterial isolates had the capability to produce CLA when cultivated in MRS Agar medium. Each isolate was subjected to a screening process to determine the most efficient in producing CLA under various conditions. The results showed that the isolate Lactobacillus paracasei was the most efficient in producing CLA. Additionally, the optimal conditions for producing CLA by Lactobacillus paracasei were determined, and its ability to produce CLA under different conditions was tested. The results indicated that the optimal pH for production by Lactobacillus paracasei was 6, and the optimal temperature for producing CLA was 37°C. The incubation period for producing CLA showed that 24 hours was the best duration for fatty acid production. A concentration of 250 μg/ml of CLA resulted in the highest yield of the conjugated acid for all isolates, with the isolate Lactobacillus paracasei showing superior production of CLA.