Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet
The objectives of the present study were to screen cholesterol-lowering lactic acid bacteria from traditional fermented Tibetan yak milk, and to evaluate their potential use as cholesterol-reducing probiotics in rats. A total of 115 isolates were evaluated for their cholesterol-lowering and probioti...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461730138X |