In vitro cholesterol-lowering activity ofLactobacillus plantarumandLactobacillus paracaseistrains isolated from the Italian Castelmagno PDO cheese
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference26 articles.
1. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria
2. Bile Salt Deconjugation and Cholesterol Removal from Media by Lactobacillus casei
3. Comparisons of Freshly Isolated Strains of Lactobacillus acidophilus of Human Intestinal Origin for Ability to Assimilate Cholesterol During Growth
4. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology
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