Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability

Autor:	Sarengaole Bayinjirigala, Tsend-Ayush Chuluunbat, Jirigala Bayin, Bilige Menghe
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	mongolian fermented camel milk cholesterol lowering lactobacillus plantarum starter cultures Chemistry QD1-999
Zdroj:	Mongolian Journal of Chemistry, Vol 23, Iss 49, Pp 38-50 (2022)
Druh dokumentu:	article
ISSN:	2226-6739 2414-0082
DOI:	10.5564/mjc.v23i49.1404
Popis:	The aim of the study is to develop a technology of starter cultures for fermented milk using new strains of lactic acid bacteria isolated from Mongolian traditional fermented camel milk. “Khoormog” samples are collected from Inner Mongolia, China. Totally 230 Lactobacillus strains are isolated and screened by acid-, bile- tolerance, lactose decomposition and acid production ability. The cholesterol lowering abilities and adhesiveness on Caco-2 are evaluated. The top 2 strains are identified as Lactobacillus plantarum. These 2 strains are prepared as the starter cultures in milk fermentation. The development technology of starter cultures is studied.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/7a78a63150ed4d9189bf3f4f10968002 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF