Research and Development on the Low Cholesterol of Fermented Meat Products

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 632-636.

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Research and Development on the Low Cholesterol of Fermented Meat Products

LIU Li-Li, YANG Xie-Li, ZHANG Zhong-Xin

1.Food and Bioengineering College, Henan University of Science and Technology; 2.Commercial Company of Shuang Yang

Online:2005-09-15 Published:2011-09-20

Abstract

Abstract: his text sets about the danger of the cholesterol and the meaning of research and development on the low cholesterol of fermented meat products, to analyze and study domestic and international current situation and trend of lactic acid bacteria degrading cholesterol ; and at the same time put forward the extant questions. Expressing the low cholesterol fermented meat products to have the realistic possibility.

Key words: cholesterol, low cholesterol fermented meat products, degradinging cholesterol, lactic acid bacteria

LIU Li-Li, YANG Xie-Li, ZHANG Zhong-Xin. Research and Development on the Low Cholesterol of Fermented Meat Products[J]. FOOD SCIENCE, 2005, 26(9): 632-636.

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Research and Development on the Low Cholesterol of Fermented Meat Products

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