In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi

Letters in Applied Microbiology

Volumn 57, Issue 3, 2013, Pages 187-192

  Kuda, T ^a   Yazaki, T ^a   Ono, M ^a   Takahashi, H ^a   Kimura, B ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Cholesterol lowering; Fourier transform infrared; Lactobacillus plantarum; Narezushi

Indexed keywords

BACILLI; BODY FLUIDS; CELL MEMBRANES; CHOLESTEROL; CYTOLOGY; POLYSACCHARIDES; STARTERS; STRAIN; SUGARS;

CELL SURFACES; CELL-WALL-POLYSACCHARIDES; CHOLESTEROL LOWERING; FOURIER TRANSFORM INFRARED; IN-VITRO; INFRARED ANALYSIS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; NAREZUSHI; PROBIOTICS;

LACTIC ACID;

ALCOHOL; CHOLESTEROL; LACTOSE; POLYSACCHARIDE; PROBIOTIC AGENT;

ALCOHOL; BACTERIOLOGY; BACTERIUM; BIOTECHNOLOGY; FERMENTATION; FISH; FOOD PROCESSING; MARINE TECHNOLOGY; PH; POLYSACCHARIDE; PROBIOTICS; PROFITABILITY;

AJI NAREZUSHI; ARTICLE; BACTERIAL CELL WALL; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; FERMENTATION; FOOD; IN VITRO STUDY; INFRARED SPECTROSCOPY; LACTOBACILLUS PLANTARUM; NONHUMAN; PH;

CAPSICUM BACCATUM VAR. PENDULUM; LACTOBACILLUS PLANTARUM;

CHOLESTEROL LOWERING; FOURIER TRANSFORM INFRARED; LACTOBACILLUS PLANTARUM; NAREZUSHI;

ANIMALS; BILE; BILE ACIDS AND SALTS; CHOLESTEROL; FERMENTATION; LACTOBACILLUS PLANTARUM; LACTOSE; PROBIOTICS; SEAFOOD; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84881613512     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12094     Document Type: Article

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