Discovery of Lactobacillu with Cholesterol-Lowering Effect in Crab Sauce

نویسندگان

چکیده

This paper aims to find out lactobacillu strains with cholesterol-reducing effect from crab paste. were isolated and purified the paste Ningbo, Zhejiang Province using MRS-CaCO3medium, probiotic properties of detected by gastric acid tolerance assay, bile salt determination bacterial inhibition ability, antioxidant activity assay. Following that, cholesterol-lowering screened o-phthalaldehyde method. The results showed that among 13 Lactobacillus strains, strain LA-05 had a high cholesterol degradation rate 85.69%, as well good antibacterial ability properties. study successfully in paste, which enriched knowledge traditional fermented foods China provided an experimental basis for generalization application Lactobacillus, bacterium regional

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ژورنال

عنوان ژورنال: Advances in food science and human nutrition

سال: 2023

ISSN: ['2616-258X']

DOI: https://doi.org/10.23977/afshn.2023.050103