Cholesterol-Lowering Lactic Acid Bacteria from Kimchi

• 영문명: Cholesterol-Lowering Lactic Acid Bacteria from Kimchi
• 발행기관: 한국축산식품학회
• 저자명: Cho, Gyu-Sung Lee, So-Yeoun Kim, Young-Nam Shin, Hyeun-Kil
• 간행물 정보: 『학술대회논문집』2005년도 제36차 추계 학술발표대회, 324~328쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.10.31

영문 초록

Lactic acid bacteria are dominant microflora in fermented kimchi. In this study, lactic acid bacteria were isolated from 5 kinds of fermented kimchi and determined their physiologic property. Total 64 of LAB were isolated from kimch samples. In this study, 8 strains of them were selected by pH and bile salt tolerance test. HFI 58, HFI 40, and Yeulmu E strain had significant cholesterol lowering effect in vitro test. These were made of special feed of chicken by WooJin B&G. A Diet was tested for 5 weeks. The feed of special material supplement HFI58 groups had significant lower cholesterol concentration in egg yolk.

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Abstract

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