Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice

doi:10.3969/j.issn.1673-1689.2009.06.015

Home > Archive>Volume 28, Issue 6, 2009 >850-853. DOI:10.3969/j.issn.1673-1689.2009.06.015

Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice
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                        10.3969/j.issn.1673-1689.2009.06.015
                    
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Abstract:

The effect of culture conditions on the cholesterol removal rate by Lactococcus lactis was carefully investigated in this study.The cholesterol removal rate was increased with the increasing of culture time during 0~72 h then kept constant level at 72~96 h,but declined decreased after 96 h.Also,the inoculation amount exhibited stimulation on the cholesterol removal rate.Without cholate presents in culture medium,the cholesterol removal rate reached at the lowest value(4.51%),when 0.1 to 0.3 mg/mL cholate was feed to the media,the cholesterol removal rate was increasing.The rate of removal cholesterol declined when more 0.3 mg/mL cholate supplemented to the media.Furthermore,sodium taurocholate demonstrated the highest cholesterol removal effect.

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YIN Jun-xia, SHEN Guo-juan, XIE Ya-fang. Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice[J]. Journal of Food Science and Biotechnology,2009,28(6):850-853.

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