Research on Lipid-lowing Capability of Three Edible Streptococcus from Yogurt in Vitro

Three common edible streptococcus thermophilus (St)、 streptococcus lactis (L1) and streptococcus cremoris (L2) from yogurt were used to investigate the activity of reducing lipid in vitro. All of the three streptococcus could tolerate adverse effects by low acid and high bile salts to survival and r...

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2018-08, Vol.392 (5), p.52027
Main Authors: Yang, X M, Xie, F, Duan, Z H, Zhang, Z, Li, X C, Su, L J, Gu, Y P
Format: Article
Language:English
Subjects:
Bacteria
Cholesterol
Degradation
Lipids
Triglycerides
Yogurt
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Summary:Three common edible streptococcus thermophilus (St)、 streptococcus lactis (L1) and streptococcus cremoris (L2) from yogurt were used to investigate the activity of reducing lipid in vitro. All of the three streptococcus could tolerate adverse effects by low acid and high bile salts to survival and reproduction. St had the strongest tolerance with artificial gastric juice and 0.3% porcine bile salt, and still alive 5.02×106 CFU/mL. The rates of degrading triglyceride and triglyceride of St were up to 70% and 50%, which were also the best of the three. Next was L1, it could degrade more than 70% cholesterol and 48% triglyceride. And the rates of degrading triglyceride and triglyceride of L2 were 10-20%.
ISSN:1757-8981
1757-899X
1757-899X
DOI:10.1088/1757-899X/392/5/052027