Cholesterol reduction in some cultured milks
1998
Vujicic, I.F. | Vulic, M.M. | Simic, M.T. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))
All examined bifidobacteria, Lactobacillus acidophilus and Lactobacillus helveticus have shown the ability to decrease cholesterol content in cultured milks. The most active culture, Bifidobacterium infantis, decreassed 41.69% of cholesterol for 72 hours. It was followed by Lactobacillus acidophilus strain 1 40.72%, Bifidobacterium bifidum strain 1 34.08%, Lactobacillus helveticus strain 1 32.12%, Lactobacillus acidophilus strain 3 30.50%, Bifidobacterium bifidum strain 2 29.61%, Lactobacillus acidophilus strain 2 29.58%, Lactobacillus helveticus strain 2 29.55%, Lactobacillus helveticus strain 4 29.02%, Lactobacillus acidophilus strain 4 26.87% and Lactobacillus helveticus strain 3 23.21%. The acid medium (pH 3.81-4.55) and low storage temperature (5 deg C) did not inhibit the microbial cholesterol-lowering activity.
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