Impact of microbial cultures on conjugated linoleic acid in dairy products—a review

By R. Sieber, M. Collomb, A. Aeschlimann, P. Jelen, H. Eyer. 2004

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Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques (2011, background): “…interest in the isolation of bacterial strains (Bifidobacterium and LAB, especially from the genera Lactobacillus and Lactococcus) with the ability to produce CLA in milk or dairy products (Alonso et al., 2003; Bisig, Eberhard, Collomb, & Rehberger, 2007; Ogawa et al., 2005; Sieber et al., 2004).”
Effects of Gut Microbes on Nutrient Absorption and Energy Regulation (2012, background): “In addition to Lactobacillus and Bifidobacteria species, other CLA producers of the genera Propionibacterium, Enterococcus, and Pediococcus warrant testing for possible antiobesity effects.(133,134) Roseburia and Bacteroides/Prevotella species also appear to be candidates for further study based on ”