Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds
Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, Teruhiko Nitoda
Topics & Concepts
Food scienceFermentationLactic acidOxygen radical absorbance capacityChemistryProbioticLactobacillus brevisPediococcusLactobacillus plantarumFermented milk productsBiochemistryDPPHLactobacillusBacteriaBiologyAntioxidantGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides