Isolation of the cholesterol-assimilating strain pediococcus acidilactici LRCC5307 and production of low-cholesterol butter

Yunsik Kim, Seokmin Yoon, Hyejung Shin, Miyoun Jo, Sunmin Lee, Sae Hun Kim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The objective of the present study was to evaluate the cholesterol-assimilation ability of lactic acid bacteria (LAB), which were isolated from kimchi, a Korean traditional fermented cabbage. The isolated strain, using modified MRS medium, showed 30.5% cholesterol assimilation activity and was named Pediococcus acidilactici LRCC5307. Types and concentrations of bile were investigated for their effects on increasing the cholesterol assimilation ability of the LRCC5307 strain, a 74.5% decrease in cholesterol was observed when 0.2% bile salts were added. In addition, the manufacture of low-cholesterol butter using LRCC5307 was examined. After fermentation, LRCC5307 with butter showed 8.74 Log CFU/g viable cells, pH 5.43, and a 11% decrease in cholesterol. These results suggest that LRCC5307 could help in the production of healthier butter by decreasing cholesterol and including living LAB.

Original languageEnglish
Pages (from-to)300-311
Number of pages12
JournalFood Science of Animal Resources
Volume41
Issue number2
DOIs
Publication statusPublished - 2021 Mar

Keywords

  • Assimilation
  • Bile salts
  • Butter
  • Cholesterol
  • Pediococcus acidilactici

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

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