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《Journal of Chinese Institute of Food Science and Technology》 2008-02
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Isolation and Identification of Cholesterol-degrading Lactic Acid Bacteria from Sauerkraut Juice

Yin Junxia Shen Guojuan Shen Rong Shao Minzhen Zhang Tingting Fang Ying(Department of Biology,Shaoxing College of Arts and Science,Shaoxing,Zhejiang 312000)  
Objective:Highly efficient and safe cholesterol-degrading lactic acid bacteria were separated and screened from natural fermentation sauerkraut juice,to exploit the health food which is highly efficient and safe in cholesterol-degrading and prevention of cardiovascular diseases.Methods:Adopting isolation medium of lactic acid bacteria,lactic acid bacteria were isolated and screened.The strain which the most efficient in cholesterol-degrading testing in vitro was screened to do the further trial,including bile salts-resistance,acid-resistance and its effect on the serum total cholesterol(TC),triglycerids(TG),high-density lipoprotein cholesterol(HDL-C),body and viscera weight of rats after it was feeded to artificially-induced hyperlipemial rats.The strain was identified using VITEK-32 Automatic Microbe Analytic Systems.Results:11 strains of lactic acid bacteria were isolated and screened.Strain 2 was the most efficient in cholesterol-degrading in vitro.It could tolerate bile salts and acid.It could degrade the rats’ body weight,the serum total cholesterol(TC),triglycerids(TG) and the fat in the liver of rats,raise the serum high-density lipoprotein cholesterol(HDL-C).Strain 2 haven’t obvious toxic and side effect on rats.Strain 2 was identified as Lactococcus lactis.Conclusions:The strain of Lactococcus lactis from natural fermentation sauerkraut juice is fit to exploiting the health food which is highly efficient and safe in cholesterol-degrading and prevention of cardiovascular diseases.
【Fund】: 绍兴市重点科技项目(No200511001)
【CateGory Index】: TS255.1
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