In Vitro and In Vivo Cholesterol Reducing Ability and Safety of Probiotic Candidates Isolated from Korean Fermented Soya Beans
Eric Banan‐Mwine Daliri, Yeju Kim, Yujeong Do, Ramachandran Chelliah, Deog‐Hwan Oh
Topics & Concepts
Pediococcus acidilacticiProbioticFood scienceLactobacillus rhamnosusCholesterolMicrobiologyFermentationChemistryWeissellaBiologyBacteriaBiochemistryLactic acidLactobacillusLactobacillus plantarumGeneticsLeuconostocProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPolyamine Metabolism and Applications