Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
WILEY-BLACKWELL
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In this study, cholesterol assimilation ratios and some probiotic characteristics of yeasts were investigated. For this purpose, yeasts were isolated from milk and foods that were naturally fermented and not containing starter culture. In vitro cholesterol assimilation properties were determined in media. The Cholesterol assimilation by yeast strains ranged between 1.36 and 73.33%. Twenty-one yeast strains showing high assimilation percentage were selected, and their acid tolerance, bile tolerance, bile salt deconjugation activity and survival in simulated gastrointestinal conditions were investigated. Among the strains assessed, 12 of them showed probiotic characteristics.
Description
Keywords
Yeasts, Cholesterol, Probiotics
Journal or Series
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WoS Q Value
Q3
Scopus Q Value
Q1
Volume
69
Issue
1
