Article

Isolation of the cholesterol-assimilating strain Pediococcus acidilactici LRCC5307 and production of low-cholesterol butter

Yunsik Kim1,, Seokmin Yoon2,, Hyejung Shin3, Miyoun Jo2, Sunmin Lee2, Sae-hun Kim3,*
Author Information & Copyright
1Department of Biosystems and Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.
2Food-Biotech Team, Division of Basic Research, Lotte R & D Center, Seoul 07594, Korea.
3Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.

† These authors contributed equally to this work.

*Corresponding Author: Sae-hun Kim, Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea. Phone: +82-2-3290-3055. E-mail: saehkim@korea.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 15, 2020 ; Revised: Dec 08, 2020 ; Accepted: Dec 26, 2020

Published Online: Jan 07, 2021

Abstract

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.

Keywords: cholesterol; Pediococcus acidilactici; assimilation; bile salts; butter


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