한국축산식품학회:학술대회논문집 (Proceedings of the Korean Society for Food Science of Animal Resources Conference)
- 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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- Pages.324-328
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- 2005
Cholesterol-Lowering Lactic Acid Bacteria from Kimchi
- Cho, Gyu-Sung (School of Life and Food Science, Handong Global University) ;
- Lee, So-Yeoun (School of Life and Food Science, Handong Global University) ;
- Kim, Young-Nam (School of Life and Food Science, Handong Global University) ;
- Shin, Hyeun-Kil (School of Life and Food Science, Handong Global University)
- 발행 : 2005.10.28
초록
Lactic acid bacteria are dominant microflora in fermented kimchi. In this study, lactic acid bacteria were isolated from 5 kinds of fermented kimchi and determined their physiologic property. Total 64 of LAB were isolated from kimch samples. In this study, 8 strains of them were selected by pH and bile salt tolerance test. HFI 58, HFI 40, and Yeulmu E strain had significant cholesterol lowering effect in vitro test. These were made of special feed of chicken by WooJin B&G. A Diet was tested for 5 weeks. The feed of special material supplement HFI58 groups had significant lower cholesterol concentration in egg yolk.
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