Cholosterol lowering probiotic yoghurt (Collaboration with Teagasc)

Teagasc and UCC researchers have developed an invention which allows a novel Lactic acid bacterial (LAB) strain, Lactobacillus mucosae, to be used in a nutritional approach to lowering cholesterol, e.g. in a probiotic yoghurt. Teagasc and UCC seek a commercial partner in the functional food space to further develop this technology with a view to commercialisation and further validation of the supporting health claims.

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