Effect of Yogurt Fermented by <em>Lactobacillus Fermentum</em> TSI and <em>L. Fermentum</em> S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity

Effect of Yogurt Fermented by <em>Lactobacillus Fermentum</em> TSI and <em>L. Fermentum</em> S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity

This study aimed to investigate the metabolic effect of yogurt fermented by <i>Lactobacillus fermentum</i> TSI and S2 isolated from a Mongolian traditional dairy product on rats with high-fat-diet-induced obesity. Quality characteristics of yogurt fermented by commercial starter (CON), &...

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Detalles Bibliográficos
Main Authors: Won-Young Cho, Go-Eun Hong, Ha-Jung Lee, Su-Jung Yeon, Hyun-Dong Paik, Yoshinao Z. Hosaka, Chi-Ho Lee
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2020-05-01
Series:Foods
Subjects:
yogurt
mongolian fermented dairy product
lactic acid bacteria
cholesterol
adiponectin
adipocyte
Acceso en liña:https://www.mdpi.com/2304-8158/9/5/594

Internet

https://www.mdpi.com/2304-8158/9/5/594

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