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Chinese traditional fermented pickles are\u00a0a good source of lactic acid bacteria. Therefore, pickle samples were collected for screening lactic acid bacteria based on their ability to survive stresses encountered during gastrointestinal passage and cholesterol reducing potency.<\/jats:p>\n<\/jats:sec><jats:sec>\n<jats:title>Results<\/jats:title>\n<jats:p>Seventy five lactic acid bacteria strains were isolated from 22 fermented pickles. From these bacteria, <jats:italic>Lactobacillus plantarum<\/jats:italic> E680, showed the highest acid (85.25%) and bile tolerance (80.79%). It was sensitive to five of the eight antibiotics tested, inhibited the growth of four pathogenic bacteria, and reduced the total cholesterol level by 66.84% in broth culture. In vivo testing using hypercholesterolemic mice fed high-fat emulsion, independent of food intake, found that <jats:italic>L. plantarum<\/jats:italic> E680 suppressed body weight gain and reduced total cholesterol and low-density lipoprotein cholesterol levels, with no effect on high-density lipoprotein cholesterol.<\/jats:p>\n<\/jats:sec><jats:sec>\n<jats:title>Conclusions<\/jats:title>\n<jats:p>Chinese traditional fermented pickles are a good source for probiotics. <jats:italic>L. plantarum<\/jats:italic> E680, isolated from pickles, was acid and bile tolerant, sensitive to antibiotics, and reduced cholesterol levels both in vitro and in vivo. Based on these results, <jats:italic>L. plantarum<\/jats:italic> E680 may have potential as a novel probiotic for the development of cholesterol-lowering functional food.<\/jats:p>\n<\/jats:sec>","DOI":"10.1186\/s12866-020-01922-4","type":"journal-article","created":{"date-parts":[[2020,8,4]],"date-time":"2020-08-04T10:03:06Z","timestamp":1596535386000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":49,"title":["Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice"],"prefix":"10.1186","volume":"20","author":[{"given":"Zhi-yao","family":"Zheng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fei-Wei","family":"Cao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei-jun","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian-xin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jenni","family":"Firrman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John","family":"Renye","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8016-0033","authenticated-orcid":false,"given":"Da-xi","family":"Ren","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,8,4]]},"reference":[{"key":"1922_CR1","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1016\/B978-0-12-801238-3.65340-0","volume-title":"Encyclopedia of Endocrine Diseases","author":"S Martinez-Hervas","year":"2019","unstructured":"Martinez-Hervas S, Ascaso JF. 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