Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

The aim of this study was to investigate the ability of Lactobacillus plantarum EM as a starter culture to control cabbage–apple juice fermentation and to explore the cholesterol‐lowering effects of the fermented juice (EM juice) in rats. L. plantarum EM produced strong antimicrobial activities agai...

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Detalles Bibliográficos
Autores principales: Jeon, Yu Bin, Lee, Jae‐Joon, Chang, Hae Choon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848804/
https://www.ncbi.nlm.nih.gov/pubmed/31763011
http://dx.doi.org/10.1002/fsn3.1217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848804/
https://www.ncbi.nlm.nih.gov/pubmed/31763011
http://dx.doi.org/10.1002/fsn3.1217

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