Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage

Abstract The aim of this study was to utilize optimized processing conditions to obtain the highest conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L. plantarum AB20–961 and L. plantarum DSM 2601. Optimized conditions were 5.7 meat pH, 5% hydrolyzed safflower oil addition, 108 CFU/g added starter culture, fermentation time of 73 h for L. plantarum DSM2601 and 79 h for L. plantarum AB20–961, 24 °C fermentation temperature, 65 °C internal cooking temperature and 90% relative humidity. Results indicated that CLA contents in sausages were increased 21% by L. plantarum AB20–961 and 121% by L. plantarum DSM2601 after fermentation compared to initial CLA level determined on manufacturing day (P