Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity

This study aimed to investigate the metabolic effect of yogurt fermented by Lactobacillus fermentum TSI and S2 isolated from a Mongolian traditional dairy product on rats with high-fat-diet-induced obesity. Quality characteristics of yogurt fermented by commercial starter (CON), L. fermentum TSI2 (T...

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Detalles Bibliográficos
Autores principales: Cho, Won-Young, Hong, Go-Eun, Lee, Ha-Jung, Yeon, Su-Jung, Paik, Hyun-Dong, Hosaka, Yoshinao Z., Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278578/
https://www.ncbi.nlm.nih.gov/pubmed/32384659
http://dx.doi.org/10.3390/foods9050594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278578/
https://www.ncbi.nlm.nih.gov/pubmed/32384659
http://dx.doi.org/10.3390/foods9050594

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