Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds

Medicine & Life Sciences

• Fermented Foods and Beverages 100%
• Lactobacillales 87%
• Probiotics 73%
• Milk 64%
• Cholesterol 50%
• Coculture Techniques 41%
• gamma-Aminobutyric Acid 26%
• Pediococcus pentosaceus 24%
• Cholesterol Oxidase 23%
• Taurodeoxycholic Acid 22%
• Oxygen Radical Absorbance Capacity 22%
• Glycocholic Acid 21%
• Aminobutyrates 20%
• 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid 19%
• Lactobacillus plantarum 19%
• Sodium Glutamate 18%
• Sulfonic Acids 18%
• Taurocholic Acid 17%
• Dairy Products 17%
• diphenyl 17%
• Peptidyl-Dipeptidase A 15%
• Fermentation 14%
• Hemolysis 14%
• Bile Acids and Salts 14%
• Antioxidants 10%
• Proteins 5%

Agriculture & Biology

• fermented foods 85%
• probiotics 65%
• lactic acid bacteria 64%
• milk production 60%
• cholesterol 52%
• coculture 45%
• fermented milk 33%
• gamma-aminobutyric acid 29%
• glycocholic acid 23%
• cholesterol oxidase 21%
• taurocholic acid 19%
• Pediococcus pentosaceus 18%
• monosodium glutamate 18%
• oxygen radical absorbance capacity 18%
• peptidyl-dipeptidase A 16%
• bile salts 16%
• enzyme inhibition 16%
• sulfonic acids 15%
• skim milk 15%
• acids 15%
• hemolysis 15%
• Lactobacillus plantarum 14%
• biphenyl 14%
• dairy products 13%
• juices 12%
• antioxidant activity 10%
• fermentation 9%
• milk 9%
• assays 7%
• proteins 4%