Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods-Reference-Cited by-同舟云学术

Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods

Published:2015-07-05 Issue:1 Volume:69 Page:63-70
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Şanlidere Aloğlu Hatice¹,Demir Özer Ezgi²,Öner Zübeyde³

Affiliation:

1. Faculty of Engineering; Food Engineering Department; Kırklareli University; Kırklareli Turkey

2. Faculty of Engineering; Food Engineering Department; Niğde University; Niğde Turkey

3. Faculty of Engineering; Food Engineering Department; Süleyman Demirel University; Isparta Turkey

Funder

The Scientific and Technological Research Council of Turkey

TUBITAK Health Sciences Research

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference32 articles.

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2. Influence of yogurt and acidophilus yogurt on serum cholesterol levels in mice;Akalin;Journal of Dairy Science,1997

3. Aloglu H 2005 Reduction of cholesterol by using lactic acid bacteria (Bazı laktik asit bakterilerinin kullanımı ile kolesterolün azaltılması) Süleyman Demirel University Isparta

4. Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans;Anderson;Journal of the American College and Nutrition,1999

5. Bile salt deconjugation and cholesterol removal from media by Lactobacillus casei;Brashears;Journal of Dairy Science,1998

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