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Discovery of Lactobacillu with Cholesterol-Lowering Effect in Crab Sauce

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DOI: 10.23977/afshn.2023.050103 | Downloads: 32 | Views: 507

Author(s)

Yi Tian 1, Jian Chen 1, Lala Xiong 1, Jingya Hu 1, Wei Xu 1, Jiantao Liu 1

Affiliation(s)

1 School of Life Sciences, Jiangxi Science & Technology Normal University, Nanchang, Jiangxi, 330013, China

Corresponding Author

Jiantao Liu

ABSTRACT

This paper aims to find out lactobacillu strains with cholesterol-reducing effect from crab paste. lactobacillu were isolated and purified from the crab paste from Ningbo, Zhejiang Province using MRS-CaCO3medium, and the probiotic properties of the lactobacillu isolated from crab paste were detected by gastric acid tolerance assay, bile salt tolerance assay, determination of bacterial inhibition ability, antioxidant activity assay. Following that, the cholesterol-lowering lactobacillu were screened using the o-phthalaldehyde method. The results showed that among the 13 isolated Lactobacillus strains, strain LA-05 had a high cholesterol-lowering ability, with a cholesterol degradation rate of 85.69%, as well as good antibacterial ability and probiotic properties. This study successfully screened lactobacillu with cholesterol-lowering effect in crab paste, which enriched the knowledge of lactobacillu from traditional fermented foods in China and provided an experimental basis for the generalization and application of Lactobacillus, a cholesterol-lowering bacterium with regional properties.

KEYWORDS

Crab paste, cholesterol-lowering, lactobacillu, Probiotics

CITE THIS PAPER

Yi Tian, Jian Chen, Lala Xiong, Jingya Hu, Wei Xu, Jiantao Liu, Discovery of Lactobacillu with Cholesterol-Lowering Effect in Crab Sauce. Advances in Food Science and Human Nutrition (2023) Vol.5: 25-31. DOI: http://dx.doi.org/10.23977/afshn.2023.050103.

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