학술대회자료
Cholesterol-Lowering Lactic Acid Bacteria from Kimchi
Cholesterol-Lowering Lactic Acid Bacteria from Kimchi
- 한국축산식품학회
- 학술대회논문집
- 2005년도 제36차 추계 학술발표대회
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2005.10324 - 328 (5 pages)
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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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