Isolation and identification of cholesterol-lowering lactic acid bacteria from sausage
A total of 35 strains of lactic acid bacteria were isolated from sausage by sulphur-phosphorus-ferrum colorimetric methods. All strains could remove cholesterol in the range of 9.65% to 48.23%, among which 11 strains could remove 40% and the strain HC12 was the highest. Studies on morphological, physiological, biochemistry tests and 16S rDNA sequencing analysis indicated that strain HC12 was Lactobacillus casei.
sausagelactic acid bacteriaisolation and identificationcholesterol removal
NETL
NSTL
万方数据
维普
