Abstract

Probiotic organisms, lactic acid bacteria (LAB), commonly used in fermented dairy products. In this study, selected strains of LAB were isolated from fermented food or probiotic products. After screening for the relevant properties of probiotic organisms, five promising isolates were identified as PediococcusplantarumL14/1, P. acidilactici L25,Lactobacillus plantarumL26, Lb. pentosus, Enterococcus faecium N 15 which were tested for capability to remove cholesterolfrom the culture medium. These finding showed that a considerable variation existed among cultures in their growth viability in the presence of bile saltand assimilation of cholesterol from the medium. All tested strains removed less cholesterol from the broth compared to those grown in broth supplemented with 0.3% bile salts (oxgall), especially L26 and N15. Lb. plantarum L26 appeared to be more active compared to the other strains, and therefore, is regarded as a suitable candidate probiotic and adjunct culture.