Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 1, 2013, Pages 127-135

  Zhang, Li ^a,b   Zhang, Xue ^b   Liu, Chunhong ^d   Li, Changying ^a   Li, Shengyu ^b   Li, Tiezhu ^b   Li, Da ^b   Zhao, Yujuan ^b   Yang, Zhennai ^a,b,c  

^a JILIN UNIVERSITY   (China)

^b Northeast Agricultural Research Center of China   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^d CHANGCHUN UNIVERSITY   (China)

Author keywords

Cheddar cheese; Cholesterol lowering ability; Lactobacillus plantarum; Probiotic adjuncts; Proteolysis

Indexed keywords

CARDIO-VASCULAR DISEASE; CHEDDAR CHEESE; CHEESE COMPOSITION; CHEESE RIPENING; CHOLESTEROL-LOWERING ABILITY; CHOLESTEROL-LOWERING EFFECTS; FREE AMINO ACIDS; HIGH-DENSITY LIPOPROTEIN CHOLESTEROLS; IN-VIVO; LACTOBACILLUS PLANTARUM; LOW DENSITY LIPOPROTEINS; MICE MODELS; MICROBIOLOGICAL GROWTH; PH VALUE; POTENTIAL FUNCTION; PROBIOTIC BACTERIA; PROBIOTIC LACTOBACILLI; PROBIOTICS; RIPENING PERIODS; SALT CONTENT;

AMINO ACIDS; AUTOMOBILE MANUFACTURE; BACILLI; BODY FLUIDS; ETHANOL; MAMMALS; NITROGEN; PROTEOLYSIS; UREA;

CHOLESTEROL;

AMINO ACID; CHOLESTEROL; LOW DENSITY LIPOPROTEIN; NITROGEN; PROBIOTIC AGENT; PROTEIN; TRIACYLGLYCEROL;

ANIMAL; ANIMAL MODEL; ARTICLE; BLOOD; CHEESE; FOOD CONTROL; LACTOBACILLUS PLANTARUM; MALE; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOUSE; TASTE;

AMINO ACIDS; ANIMALS; CHEESE; CHOLESTEROL; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; LIPOPROTEINS, LDL; MALE; MICE; MODELS, ANIMAL; NITROGEN; PROBIOTICS; PROTEINS; TASTE; TRIGLYCERIDES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; MUS;

EID: 84870755323     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-012-1165-4     Document Type: Article

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