Effect and mechanism of cholesterol-lowering by Kluyveromyces from Tibetan kefir

Advanced Materials Research

Volumn 343-344, Issue , 2012, Pages 1290-1298

  Liu, Hui ^a   Xie, Yuanhong ^a   Xiong, Lixia ^a   Dong, Ruiting ^a   Pan, Changli ^a   Teng, Guoxin ^b   Zhang, Hongxing ^a  

^a BEIJING UNIVERSITY OF AGRICULTURE   (China)

^b Bei Jing San Yuan Food Corporation   (China)

Author keywords

Bile salt hydrolase; Cholesterol lowing; Kluyveromyces; Tibetan kefir

Indexed keywords

BILE SALT HYDROLASE; BILE SALTS; CHOLESTEROL-LOWERING EFFECTS; CHOLESTEROL-LOWING; CONJUGATED BILE SALTS; ENVIRONMENTAL FACTORS; EXCELLENT PERFORMANCE; FERMENTATION TEMPERATURE; FERMENTED DAIRY PRODUCTS; HIGH ACTIVITY; HIGH-THROUGHPUT SCREENING; INITIAL PH; KEY ENZYMES; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MAJOR FACTORS; METABOLIC PROCESS; O-PHTHALALDEHYDE; ORTHOGONAL EXPERIMENT; PRODUCTION CAPACITY; TIBETAN KEFIR; TIBETANS; YEAST STRAIN;

BODY FLUIDS; ENVIRONMENTAL PROTECTION; FERMENTATION; FERMENTED MILK; HYDROLASES; PHYSIOLOGY; SALTS; STRAIN; SUGARS; YEAST;

CHOLESTEROL;

EID: 80053592025     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.343-344.1290     Document Type: Conference Paper

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