Isolation of the cholesterol-assimilating strain Pediococcus acidilactici LRCC5307 and production of low-cholesterol butter
Received: Sep 15, 2020 ; Revised: Dec 08, 2020 ; Accepted: Dec 26, 2020
Published Online: Jan 07, 2021
The objective of the present study was to evaluate the cholesterol-assimilation ability of lactic acid bacteria, 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 lactic acid bacteria.