In Vitro Characterization of Lactic Acid Bacteria from Indonesian Kefir Grains as Probiotics with Cholesterol-Lowering Effect
Dandy Yusuf, Lilis Nuraida, Ratih Dewanti Hariyadi, Dase Hunaefi
Abstract
JK17. The ability to remove cholesterol from the media decreased greatly in resting and dead cells, ranging from 14.58% to 22.08% in resting cells and from 7.89% to 18.17% in dead cells. It can be concluded that Indonesian kefir grains contain LAB potentially acting as probiotics capable of reducing cholesterol. The cholesterol-lowering effect especially occurs when the cells are metabolically active.
Topics & Concepts
ProbioticLactic acidBacteriaCholesterolLactobacillus rhamnosusBiologyFood scienceMicrobiologyLactobacillusKefirChemistryBiochemistryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood and Agricultural Sciences