Abstract:

The objective of this study was to test the cholesterol-lowering activity of lactic acid bacterial (LAB) strains in
traditional Inner Mongolian fermented sausages. Eight LAB strains isolated from fermented sausages were screened for their
cholesterol degradation ability using phthalic aldehyde colorimetric method. Strain X3-2B had the strongest ability to remove
cholesterol. The improved cholesterol removal ability was observed when MRS broth was supplemented with 3 g/L oxgall,
20 g/L cholesterol and 20 g/L glucose. Cholesterol removal rate by this strain was significantly higher than that by the
commercial strain L. plantarum in a variety of media and during different fermentation periods. The cholesterol content in
X3-2B fermented sausage was significantly lower than the control group (ranged from 88 to 63 mg/100 g). In conclusion, X3-2B
has the potential to degrade cholesterol and is useful as a starter culture for fermented sausages.

Key words: cholesterol, Lactobacillus, Inner Mongolia, fermented sausage, fermentation