Food and Fermentation Industries >

2013 , Vol. 39 >Issue 01: 231 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.018

Food and Fermentation Industries

Characteristics of growth and the cholesterol-reducing ability in meat of native lactic acid bacteria

  • Jin Zhi-min ,
  • Duan Yan ,
  • Tong Li-ga ,
  • Jia Xue-hui ,
  • Yuan Qian ,
  • Jin Ye
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Online published: 2013-01-25

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Abstract

The growth characteristics and cholesterol-reducing ability of six native Lactic acid bacteria in meat starter cultures were studied.The results showed that the cholesterol removal rate of strains 2-2B33,TE7401,TE5301,TF5201 was up to 70%.The pH of different strains can reach to approximately 3.9 for 48h in different broths.TE7401 has the good ability of removing cholesterol and growth characteristics,Then the strain may be used in the future as probiotic starter cultures for novel fermented sausage manufacture.

Key words： lactic acid bacteria; cholesterol-reducing ability; growth characteristics

Cite this article

Jin Zhi-min , Duan Yan , Tong Li-ga , Jia Xue-hui , Yuan Qian , Jin Ye . Characteristics of growth and the cholesterol-reducing ability in meat of native lactic acid bacteria[J]. Food and Fermentation Industries, 2013 , 39(01) : 231 -234 . DOI: 10.13995/j.cnki.11-1802/ts.2013.01.018

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