Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

摘要: The probiotic adjunct Lactobacillus plantarum K25 was inoculated into milk to produce cheese. effect of Lb. on cheese composition, microbiological growth and survival during the manufacturing ripening period, primary secondary proteolysis ripening, in vivo cholesterol-lowering ability were investigated. results showed that use Cheddar did not affect components including moisture, protein, fat, salt content pH value During whole maintained its viability, suggesting effectiveness as a vehicle for delivery bacteria. No significant differences observed water-soluble nitrogen, 70 % ethanol-soluble 5 phosphotungstic acid-soluble free amino acids urea-PAGE patterns between control cheeses. Assessment property with levels serum total cholesterol, low-density lipoprotein cholesterol triglycerides decreased significantly, level high-density increased mice fed indicated potential function dietary item reduce risk cardiovascular diseases.