Fig. 2
From: In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp
Time course of cell growth (a), CHO activity (b) and cholesterol assimilation (c) during cultivation of Bacillus spp. in normal Luria Bertani (LB) broth (N) and LB broth supplemented with 100 mg/L cholesterol (C). P Cell pellet, S cell-free supernatant. CHO activity was defined as the amount of enzyme oxidizing 1 μM cholesterol per minute at 30 °C. Residual cholesterol is the percentage of cholesterol remaining in the culture supernatant during growth as compared to the initial (0 day, 0 d) concentration. Values are given as the mean ± standard deviation (SD) of duplicate trials of three separate experiments. Different lowercase letters within the group of cultures at any one time point indicate significant differences (p < 0.05) in the mean values of that culture over time (b, c)