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KMID : 1024620210410020300
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Food Science of Animal Resources
2021 Volume.41 No. 2 p.300 ~ p.311
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Isolation of the Cholesterol-Assimilating Strain Pediococcus acidilactici LRCC5307 and Production of Low-Cholesterol Butter
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Kim Yun-Sik
Yoon Seok-Min
Shin Hye-Jung
Jo Mi-Youn
Lee Sun-Min
Kim Sae-Hun
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Abstract
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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.
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KEYWORD
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cholesterol, Pediococcus acidilactici, assimilation, bile salts, butter
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