{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:58:18Z","timestamp":1777643898017,"version":"3.51.4"},"reference-count":33,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2021,4,29]],"date-time":"2021-04-29T00:00:00Z","timestamp":1619654400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100004539","name":"Kasetsart University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004539","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2022,4]]},"abstract":"<jats:p>\n                    From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51\u2009\u00b5g\/10\n                    <jats:sup>9<\/jats:sup>\n                    CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45\u2009U\/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43\u2009\u00b0C for 6\u2009h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU\/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU\/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU\/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p\u2009&gt;\u20090.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p \u2264 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.\n                  <\/jats:p>","DOI":"10.1177\/10820132211012252","type":"journal-article","created":{"date-parts":[[2021,4,30]],"date-time":"2021-04-30T01:42:23Z","timestamp":1619746943000},"page":"353-365","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":16,"title":["Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production"],"prefix":"10.1177","volume":"28","author":[{"given":"Saranya","family":"Wongrattanapipat","sequence":"first","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anchukorn","family":"Chiracharoenchitta","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Budsarin","family":"Choowongwitthaya","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Prapatson","family":"Komsathorn","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Orawan","family":"La-ongkham","sequence":"additional","affiliation":[{"name":"Institution of Food Research and Product Development, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sunee","family":"Nitisinprasert","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Paiboon","family":"Tunsagool","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1277-9299","authenticated-orcid":false,"given":"Massalin","family":"Nakphaichit","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2021,4,29]]},"reference":[{"key":"bibr1-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1088\/1742-6596\/860\/1\/012002"},{"key":"bibr2-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.01.019"},{"key":"bibr3-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.cmi.2019.03.007"},{"issue":"1","key":"bibr4-10820132211012252","first-page":"25","volume":"5","author":"Donohue D","year":"1996","journal-title":"Asia Pacific Journal of Clinical Nutrition"},{"key":"bibr5-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13653"},{"key":"bibr6-10820132211012252","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2013.00202"},{"key":"bibr7-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2019.103497"},{"key":"bibr8-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1038\/nrgastro.2014.66"},{"key":"bibr9-10820132211012252","volume-title":"Official Methods of Analysis of the AOAC International","author":"Horowitz W.","year":"2000","edition":"17"},{"key":"bibr10-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1007\/s13205-019-1926-y"},{"key":"bibr11-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1007\/s00284-020-01903-w"},{"key":"bibr12-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.09.029"},{"key":"bibr13-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1007\/s12602-012-9101-3"},{"key":"bibr14-10820132211012252","unstructured":"Kumar R, Kaur M, Garsa AK, et al. (2015) Natural and Cultured Buttermilk. In: Puniya AK (ed)\n                      Fermented milk and dairy products\n                      . Florida: CRC Press Taylor & Francis group, pp.203-225."},{"key":"bibr15-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.08.007"},{"key":"bibr16-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(01)00036-X"},{"key":"bibr17-10820132211012252","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2013-7551"},{"key":"bibr18-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2005.03.008"},{"key":"bibr19-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1111\/1469-0691.12373"},{"key":"bibr20-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.08.015"},{"key":"bibr21-10820132211012252","doi-asserted-by":"publisher","DOI":"10.7324\/JAPS.2019.90615"},{"key":"bibr22-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2020.01.003"},{"key":"bibr23-10820132211012252","doi-asserted-by":"publisher","DOI":"10.4161\/gmic.1.3.12127"},{"key":"bibr24-10820132211012252","unstructured":"Settachaimongkon S. (2014).\n                      Simultaneous growth and metabolite production by yoghurt starters and probiotics: A metabolomics approach\n                      . PhD Thesis, Wageningen University, Netherlands."},{"key":"bibr25-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.aoas.2016.03.001"},{"key":"bibr26-10820132211012252","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2019.01567"},{"issue":"5","key":"bibr27-10820132211012252","first-page":"257","volume":"54","author":"Tok E","year":"2010","journal-title":"Microbiology and Immunology"},{"key":"bibr28-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/380316"},{"key":"bibr29-10820132211012252","doi-asserted-by":"publisher","DOI":"10.2174\/1381612053382322"},{"key":"bibr30-10820132211012252","first-page":"25","volume":"9","author":"Yadav A","year":"2015","journal-title":"IOSR Journal of Environmental Science, Toxicology and Food Technology"},{"key":"bibr31-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1590\/fst.03920"},{"key":"bibr32-10820132211012252","doi-asserted-by":"publisher","DOI":"10.4014\/jmb.1910.10028"},{"key":"bibr33-10820132211012252","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.05.011"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132211012252","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132211012252","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132211012252","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T06:27:38Z","timestamp":1777444058000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132211012252"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,4,29]]},"references-count":33,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2022,4]]}},"alternative-id":["10.1177\/10820132211012252"],"URL":"https:\/\/doi.org\/10.1177\/10820132211012252","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,4,29]]}}}