(1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;2.College of Veterinary Medicine,Jilin University, Changchun 130062, China)
The aim of the present study was to evaluate the in vitro cholesterol removal ability of different lactic acid bacterial strains. Single factor experiments were carried out to explore the influences of oxgall addition, cholesterol addition, medium pH, and incubation time on the cholesterol removal ability of the strains. The results showed that cholesterol removal rate was significantly affected by the above factors. Under the same conditions, considerable variation was found among lactic acid bacterial strains with regard to the ability to assimilate cholesterol from a laboratory growth medium. Generally, the highest cholesterol removal rate (more than 50%) was obtained under the condition of the oxgal concentration 4-6mg/mL, cholesterol concentration 190-230mg/L, medium initial pH 5-7, and incubation time 11-23h.
REN Dayong, WENG Luchao, LIU Hongfeng, ZHOU Tingting, ZHANG Zhenye, SHAO Lifang. Factors Influencing in vitro Cholesterol Removal Ability of Lactic Acid Bacteria[J]. Journal of Food Science and Technology,2014,32(5):41-45.Copy