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Characterization of Cholesterol Lowering Lactic Acid Bacteria Isolated from Palm Wine and Maize Beer and Assessment of Their Use in the Production of Probiotic Papaya Juice
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In vitro Cholesterol Assimilation by Bifidobacterium animalis subsp. lactis
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Utilization of autochthonous lactic acid bacteria attaining safety attributes, probiotic properties, and hypocholesterolemic potential in the production of a functional set yogurt
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Omics Approaches to Assess Flavor Development in Cheese
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Lactobacillus paracasei
DTA81, a cholesterol‐lowering strain having immunomodulatory activity, reveals gut microbiota regulation capability in BALB/c mice receiving high‐fat diet
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Novel fructooligosaccharides of Dioscorea alata L. tuber have prebiotic potentialities
Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens
Zafarullah Muhammad, Rabia Ramzan, Amro Abdelazez, Adnan Amjad, Muhammad Afzaal, Shanshan Zhang and Siyi Pan Pathogens 8(2) 71 (2019) https://doi.org/10.3390/pathogens8020071
Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices
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Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity
Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains
Martha Montserrat Castorena-Alba, Jesús Alberto Vázquez-Rodríguez, Manuel López-Cabanillas Lomelí and Blanca Edelia González-Martínez CyTA - Journal of Food 16(1) 36 (2018) https://doi.org/10.1080/19476337.2017.1335347
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
In Vitro Assessment of Bioactivities of Lactobacillus Strains as Potential Probiotics for Humans and Chickens
P. Shokryazdan, M. F. Jahromi, J. B. Liang, C. C. Sieo, R. Kalavathy, Z. Idrus and Y. W. Ho Journal of Food Science 82(11) 2734 (2017) https://doi.org/10.1111/1750-3841.13921
Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese
Mahmoud Tavakoli, Zohreh Hamidi-Esfahani, Mohammad Amin Hejazi, Mohammad Hossein Azizi and Soleiman Abbasi Polish Journal of Food and Nutrition Sciences 67(1) (2017) https://doi.org/10.1515/pjfns-2016-0003
Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi