Summary
Significant variations in the ability to assimilate cholesterol in milk were abserved among 6 kefir cultures. The amounts of cholesterol assimilated during 24 h of incubation and 48 h of storage ranged from 10.8 to 5.3 mg/dl of milk or from 84 to 41% of cholesterol in control milk (12.8 mg/dl).
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Gilliland, S.E., Walker, D.K. (1990). J. Dairy Sci.73, 905–911.
Gilliland, S.E., Nelson, C.R., Maxwell, C. Appl. Environm. Microbiol.49, 377–381.
Gorbach, S.L., vapaatalo, H., Saminen, S. (1988). Int. Symp. Intest. Microecol. Alghero.
Harisson, V.C., Peat, G. (1975). J. Clin. Nutrition28, 1351–1355.
Jaspers, D.A., Masey, L.K., Luedecke, L.O. (1984). J. Food Sci.49, 1178–1181.
Kaup, S.M. (1988). Diss. Abstr. Int. B48, 1859.
Kiyosawa, H., Sugawara, C., Sugawara, N., Miyake, H. (1984). Am. J. Clin. Nutrition40, 479–484.
Koroleva, N.S. (1988). Bull. IDF 227, 35–40.
Martin, W., Jr. (1989). Food Microstructure8, (1) 3–9.
Rao, D.R., Chawan, C.B., Pulusani, S.R. (1981). J. Food Sci.46, 1339–1341.
Rašić, Lj.J., Vujičić, I.F., Škrinjar, M., Vulić, M. (1992). Biotechnology Letterse14, (1) 39–44.
Rudel, L.L., Morris, M.D. (1973). J. Lipid Res.14, 364–366.
Üçüncü, M., Ergülü, E. (1988). Deutsche Milchwirt.40, (27) 898–899.
Xiansheng, W., Hung, T.V., Drew, P.G., Versteeg, K. (1990). Aust. J. Dairy Technol.45, (2) 50–52.
Zourari, A., Anifantakis, E.M. (1988). Le Lait68, (4) 373–392.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Vujičić, I.F., Vulić, M. & Könyves, T. Assimilation of cholesterol in milk by kefir cultures. Biotechnol Lett 14, 847–850 (1992). https://doi.org/10.1007/BF01029151
Issue Date:
DOI: https://doi.org/10.1007/BF01029151