Screening of Cholesterol-Lowering Lactic Acid Bacteria and Synergic Effect with Chinese Herbal Medicines

Abstract

Abstract: Eight cholesterol-lowering lactic acid bacteria (LAB 1 through 8) isolated from pickles and yogurt were evaluated for probiotic potential based on their tolerance to low pH and bile salt and antagonistic activity against Staphylococcus aureus and Escherichia coli. Strain LAB 4 had excellent tolerance to low pH and bile salt and all 8 LAB strains had antagonistic activity against Staphylococcus aureus and Escherichia coli. Moreover, strain LAB 4 had synergic cholesterol-lowering effect with 0.0125% licorice root extract, 0.025% Chinese wolfberry extract or 0.025% milkvetch root extract.

Key words: lactic acid bacteria, Chinese herbal medicine, cholesterol

CLC Number:

TS201.3

References

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