CHOLESTEROL-LOWERING PROPERTY OF BACILLUS CEREUS STRAIN KAVK4 ISOLATED FROM BUTTER
Abstract
ABSTRACT
Objectives: The aim of the present study was to check the cholesterol-lowering property of Bacillus cereus strain KAVK4 at different concentration of
cholesterol, different pH, different temperature, and different incubation time.
Methods: B. cereus strain KAVK4 was isolated from butter by spread plate method. The cholesterol-lowering property was studied by adding different
concentration of cholesterol in nutrient agar medium. Further, the cholesterol-lowering ability was optimized at various parameters such as different
concentration of cholesterol, different pH, different temperature, and different incubation time.
Results: B. cereus strain KAVK4 was utilized cholesterol and grown well in nutrient medium containing cholesterol at 1 mg/ml concentration. The
cholesterol utilization was optimized at 1 mg/ml concentration, the optimal pH was at 8, the temperature at 30°C, and the incubation period was at
24 hrs.
Conclusion: B. cereus strain KAVK4 was able to utilize cholesterol from the culture medium. Hence, B. cereus strain KAVK4 has been reported as
cholesterol lowering agent.
Keywords: Cholesterol lowering, Bacillus cereus, pH, Temperature, Time.
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