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Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol》.pdf
Asian Pac J Trop Biomed 2014; 4(7): 523-528 523
Asian Pacific Journal of Tropical Biomedicine
journal homepage:
Document heading doi:10.12980/APJTB.4.201414B54 襃 2014 by the Asian Pacific Journal of Tropical Biomedicine. All rights reserved.
Effects of lactic acid bacteria isolated from fermented mustard on lowering
cholesterol
1 1 2 1 1 1*
S C W , C K C S C C J S S C K C P D D
hu hen ang hen ai hang , hu hang han , iunn hiuh hieh , hih wang hiu , in- er uh
1Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District,
Tainan, Taiwan
2Department of Biotechnology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan,
Taiwan
PEER REVIEW ABSTRACT
Peer reviewer
Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented
Hau-Yang Tsen, Professor, Department mustard to lower the cholesterol in vitro.
of F ood Nutrition, Hung- Kuang
Methods: The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol
University, No. 34, Chung-Chi Rd, in vitro was determined by modified o-phtshalaldehyde method. The LAB isolates were
Shalu,
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