. 2016 Feb 23;5(1):13. doi: 10.3390/foods5010013

Table 1.

Summary of the strategies to increase conjugated linoleic acid (CLA) conversion by bacteria. Total CLA ^a; C18:2 cis-9 ^b, trans-11 isomer; Represented form was not specified ^c.

Microorganism	LA Source		Fermentation Time (h)	CLA Concentration	Ref.
Microorganism	Oil Substrate	(µg/mL)	Fermentation Time (h)	CLA Concentration	Ref.
Lc. lactis	Sunflower oil	200	12	8.5 mg/g fat ^a	[23]
Lb. casei	LA	400	24	175.2 µg/mL fat ^a	[24]
Lb. rhamnosus	LA	200	24	190.2 µg/mL fat ^a
Bifidobacterium bifidum	LA	200	24	90 µg/mL fat ^a
St. thermophilus	LA	800	24	198. µg/mL fat^a
Lb. bulgaricus	LA	5000	48	86 µg/mL medium ^b	[22]
Lb. acidophilus	LA	1000	24	106.5 µg/mL medium ^b
St. thermophilus	LA	5000	48	82.5 µg/mL medium ^b
Lb. plantarum	LA	3000	24	240.69 µg/mL ^b,c	[26]
Lb. rhamnosus	Hydrolyzed soy oil	1%	24	310 µg/g fat ^a	[41]
Lb. acidophilus	Hydrolyzed soy oil	1%	24	450 µg/g fat ^a
Lb. casei	Hydrolyzed soy oil	1%	24	480 µg/g fat ^a
Lb. plantarum	Hydrolyzed soy oil	1%	24	510 µg/g fat ^a
Bifidobacterium bifidum	Hydrolyzed soy oil	1%	24	460 µg/g fat ^a
Propionibacterium freudenerchii ssp. sherrmanii	Hydrolyzed soy oil	1%	24	1450 µg/g fat ^a
Yogurt culture (St. thermophilus + Lb. bulgaricus, 1:1)	Hydrolyzed soy oil	1%	24	710 µg/g fat ^a
Yogurt starter culture + probiotic bacterias (Lb. acidophilus, Bifidobacterium bifidum and Propionibacterium freudenerchii)	Grape seed oil	4%	27	11.03 mg/g fat ^a	[25]