Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet

Journal of the Science of Food and Agriculture

Volumn 95, Issue 13, 2015, Pages 2750-2756

  Jo, Se Yeon ^a   Choi, Eun A ^a   Lee, Jae Joon ^a   Chang, Hae Choon ^a  

^a Chosun University   (South Korea)

Author keywords

Cholesterol lowering effects; Enhanced bacteriocin production; Kimchi; Leuconostoc kimchii

Indexed keywords

BACTERIOCIN; CHOLESTEROL; HYPOCHOLESTEROLEMIC AGENT; LOW DENSITY LIPOPROTEIN; TRIACYLGLYCEROL;

ADIPOSE TISSUE; ANIMAL; BIOREACTOR; BLOOD; BRASSICA; DIET THERAPY; FERMENTATION; FOOD CONTROL; HYPERCHOLESTEROLEMIA; LACTOBACILLUS; LEUCONOSTOC; LIPID DIET; LIVER; MALE; METABOLISM; MICROBIOLOGY; SPRAGUE DAWLEY RAT; VEGETABLE;

ADIPOSE TISSUE; ANIMALS; ANTICHOLESTEREMIC AGENTS; BACTERIOCINS; BIOREACTORS; BRASSICA; CHOLESTEROL; DIET, HIGH-FAT; FERMENTATION; FOOD MICROBIOLOGY; HYPERCHOLESTEROLEMIA; LACTOBACILLUS; LEUCONOSTOC; LIPOPROTEINS, LDL; LIVER; MALE; RATS, SPRAGUE-DAWLEY; TRIGLYCERIDES; VEGETABLES;

EID: 84940794844     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7018     Document Type: Article

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