Effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol
Objective: To evaluate the ability of lactic acid bacteria (LAB) strains isolated from fermented mustard to lower the cholesterol in vitro. Methods: The ability of 50 LAB strains isolated from fermented mustard on lowering cholesterol in vitro was determined by modified o-phtshalaldehyde method. The...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wolters Kluwer Medknow Publications
2014-07-01
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| Series: | Asian Pacific Journal of Tropical Biomedicine |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2221169115301234 |