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Four\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    <jats:italic>nterococcus<\/jats:italic>\n                    isolates showed high cholesterol removal ability in media were identified as\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    <jats:italic>nterococcus durans<\/jats:italic>\n                    (\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0930 and 6.0933) and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    <jats:italic>nterococcus faecalis<\/jats:italic>\n                    (\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0934 and 6.0935) by 16S\n                    <jats:styled-content style=\"fixed-case\">rRNA<\/jats:styled-content>\n                    and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>pheS<\/jats:italic>\n                    <\/jats:styled-content>\n                    gene sequences, respectively, and selected for further evaluation. In order to assess the probiotic potential and safety of these strains, the property of four\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    <jats:italic>nterococcus<\/jats:italic>\n                    strains were examined, including acid and bile tolerance, adherence to\n                    <jats:styled-content style=\"fixed-case\">C<\/jats:styled-content>\n                    aco\u20102 cells and antibiotics susceptibility. All four strains showed potential cholesterol assimilation, de\u2010conjugation of bile salts and\/or cholesterol degradation to remove cholesterol\n                    <jats:italic>in vitro<\/jats:italic>\n                    . In addition, the potential effect of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    .\n                    <jats:italic>durans<\/jats:italic>\n                    \u2005\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0930 on serum cholesterol levels was evaluated in\n                    <jats:styled-content style=\"fixed-case\">S<\/jats:styled-content>\n                    prague\u2010\n                    <jats:styled-content style=\"fixed-case\">D<\/jats:styled-content>\n                    awley rats. After 4 weeks administration, compared with rats fed a high\u2010cholesterol diet without lactic acid bacteria supplementation, there was a significant (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&lt;\u20090.05) decrease in the total cholesterol and low\u2010density lipoprotein cholesterol levels in the serum of rats treated with\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0930. Furthermore, total bile acid level in the feces was significantly (\n                    <jats:italic>P<\/jats:italic>\n                    \u2009&lt;\u20090.05) increased after\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0930 administration. These observations suggested that the strain\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E<\/jats:italic>\n                    <\/jats:styled-content>\n                    .\n                    <jats:italic>durans<\/jats:italic>\n                    \u2005\n                    <jats:styled-content style=\"fixed-case\">KLDS<\/jats:styled-content>\n                    6.0930 may be used in the future as a good candidate for lowering human serum cholesterol levels.\n                  <\/jats:p>","DOI":"10.1111\/1751-7915.12306","type":"journal-article","created":{"date-parts":[[2015,7,22]],"date-time":"2015-07-22T08:09:25Z","timestamp":1437552565000},"page":"737-745","source":"Crossref","is-referenced-by-count":59,"title":["Probiotic properties of\n                    <scp>\n                      <i>E<\/i>\n                    <\/scp>\n                    <i>nterococcus<\/i>\n                    strains isolated from traditional naturally fermented cream in\n                    <scp>C<\/scp>\n                    hina"],"prefix":"10.1111","volume":"9","author":[{"given":"Lidong","family":"Guo","sequence":"first","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University  Harbin China"},{"name":"College of Pharmacy Heilongjiang University of Chinese Medicine  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tingting","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaru","family":"Tang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lijie","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guicheng","family":"Huo","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,7,22]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"346","article-title":"Hypocholesterolaemic effect of a new fermented milk product in healthy middle\u2010aged men","volume":"49","author":"Agerbaek M.","year":"1995","journal-title":"Eur J Clin Nutr"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ejcn.1600937"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10529-011-0733-2"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.69.10.6208-6215.2003"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-013-5088-2"},{"key":"e_1_2_6_7_1","first-page":"258","article-title":"The future of functional foods: scientific basis and future requirements","volume":"31","author":"Brassart D.","year":"1998","journal-title":"Lebensmittel Technol"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1186\/1476-511X-8-1"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0740-0020(02)00174-0"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.3109\/07388551.2014.889077"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.1992.tb04965.x"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00254-4"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1186\/1475-2859-11-116"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.2174\/2212798410901010015"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2011.579361"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejim.2012.02.006"},{"key":"e_1_2_6_17_1","first-page":"1","article-title":"Update of the criteria used in the assessment of bacterial resistance to antibiotics of human or veterinary importance","volume":"732","author":"European Food Safety Authority","year":"2008","journal-title":"EFSA J"},{"key":"e_1_2_6_18_1","unstructured":"FAO\/WHO(2001)Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 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