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《Journal of Food Science and Biotechnology》 2009-06
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Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice

YIN Jun-xia,SHEN Guo-juan,XIE Ya-fang(Department of Biology,Shaoxing College of Arts and Science,Shaoxing 312000,China)  
The effect of culture conditions on the cholesterol removal rate by Lactococcus lactis was carefully investigated in this study.The cholesterol removal rate was increased with the increasing of culture time during 0~72 h then kept constant level at 72~96 h,but declined decreased after 96 h.Also,the inoculation amount exhibited stimulation on the cholesterol removal rate.Without cholate presents in culture medium,the cholesterol removal rate reached at the lowest value(4.51%),when 0.1 to 0.3 mg/mL cholate was feed to the media,the cholesterol removal rate was increasing.The rate of removal cholesterol declined when more 0.3 mg/mL cholate supplemented to the media.Furthermore,sodium taurocholate demonstrated the highest cholesterol removal effect.
【Fund】: 绍兴市重点科技项目(2007A22023)
【CateGory Index】: R371
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