摘要
影响乳酸菌降解胆固醇能力的因素主要有胆固醇质量浓度,胆盐质量浓度,培养基初始pH,培养时间等,对这四个因素对三种乳酸菌的降胆固醇能力进行了研究比较,并筛选出降胆固醇能力较强的菌种。经试验研究后发现副干酪乳杆菌在这4个因素条件下相对于另外两种菌胆固醇去除率均为最高,综合评价4种因素分别对3个菌种降胆固醇能力的影响,结果显示副干酪乳杆菌较适合用于开发降低胆固醇的产品。
In this study, 4 factors （cholesterol mass concentration, bile salts mass concentration, culture medium initial pH, training time） were investigated to evaluate their effects on the cholesterol-lowering ability of 3 different Lactobacillus strains. The results showed that the cholesterol removal rate of L.paracasei is the highest relative to the other two kinds of bacteria and so L.paracasei is more suitable for developing cholesterol-lowering products.
出处
《食品工业》
CAS
北大核心
2013年第2期155-157,共3页
The Food Industry
基金
吉林农业大学食品科学与工程学院青年基金(编号2010)
关键词
乳酸菌
胆固醇
影响因素
lactic acid bacteria
cholesterol
influence factors
