Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity-Reference-Cited by-同舟云学术

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Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Published:2018-12 Issue:12 Volume:101 Page:10807-10818
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Albano C.,Morandi S.,Silvetti T.,Casiraghi M.C.,Manini F.,Brasca M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference70 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;Lebensm. Wiss. Technol.,2017

2. Assimilation of cholesterol in broth, cream and butter by probiotic bacteria;Aloğlu;Eur. J. Lipid Sci. Technol.,2006

3. In vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk;Ayyash;Lebensm. Wiss. Technol.,2018

4. In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese;Belviso;Dairy Sci. Technol.,2009

5. Prospects, technological aspects and limitations of probiotics—A worldwide review;Bhadoria;Eur. J. Food Res. Rev.,2011

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