Table 1.
Some LAB strains with a cholesterol-lowering ability.
| Lactic Acid Bacteria | Source | Strains | Cholesterol Reduction Rate | References |
|---|---|---|---|---|
| Lactobacillus rhamnosus | Human; korean fermented soya beans | LV108; JDFM6 | 51.93%; 79.00% | [50,51] |
| Lactobacillus fermentum | Human; Tunisian camel milk | grx08; CABA16 | 38.79%; 58.00% | [51,52] |
| Lactobacillus casei | Human | grx12 | 38.2% | [51] |
| Lactobacillus plantarum | Fermented Tibetan yak milk; fermented cream in Inner Mongolia | Lp3; KLDS 1.0344 |
73.30%; 54.08% | [53,54] |
| Human Staphylococcus | Traditional enzymes | M-16 | 47.41% | [55] |
| Enterococcus lumbricoides | Hainan big fragrant mango | MPL1 | 57.62% | [56] |
| Pediococcus pentosaceus | Traditional fermented foods in Guizhou Province | MT-4 | 25.66 | [57] |
| Lactobacillus kefir | Indonesian kefir grains | JK17 | 68.75% | [58] |