Microbially safe utilization of non-inactivated oats (Avena sativa L.) for production of conjugated linoleic acid

Marjatta Vahvaselkä (Corresponding Author), Pekka Lehtinen, Simo Laakso

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)


A microbially safe process for the enrichment of conjugated linoleic acid (CLA) in oats was developed. The process consists of hydrolysis of oat lipids by non-inactivated oat flour, followed by propioni-bacterium-catalyzed isomerization of the resulting free linoleic acid to CLA. The first stage was performed at water activity (aw) 0.7, where hydrolysis of triacylglycerols progressed efficiently without growth of the indigenous microflora of flour. Thereafter, the flour was incubated as a 5% (w/v) aqueous, sterilized slurry with Propionibacterium freudenreichii ssp. shermanii. The amount of CLA produced in 20 h was 11.5 mg/g dry matter corresponding to 116 mg/g lipids or 0.57 mg/mL slurry. The oat flour had also the capability to hydrolyze exogenous oils at aw 0.7. Sunflower oil, added to increase linoleic acid content in triacylglycerols 2.7-fold, was hydrolyzed rapidly. Isomerization of this oil-supplemented flour as a 5% slurry gave final CLA content of 22.3 mg/g dry matter after 50 h of fermentation, corresponding to 118 mg/g lipids or 1.14 mg/mL slurry. Storage stability of CLA in fermented oat slurries at 4°C was good.

Original languageEnglish
Pages (from-to)963-967
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number3
Publication statusPublished - 8 Feb 2006
MoE publication typeA1 Journal article-refereed


  • Avena sativa
  • CLA
  • Conjugated linoleic acid
  • Isomerization
  • Linoleic acid
  • Lipid hydrolysis
  • Oats
  • Propionibacterium


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