Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY-BLACKWELL
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Yeasts, Cholesterol, Probiotics
Kaynak
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
69
Sayı
1
