Art

J-GLOBAL ID：200902132754755151   Reference number：95A0866733

Antihypertensive Effect of the Milk Fermented by Culturing with Various Lactic Acid Bacteria and a Yeast.

各種乳酸菌と酵母の培養で発酵した牛乳の降圧効果

Author (6)： KUWABARA Y (Shikoku Milk Product Co. Ltd., Ehime, JPN) ,  NAGAI S (Shikoku Milk Product Co. Ltd., Ehime, JPN) ,  YOSHIMITSU N (Ehime Univ., Ehime, JPN) ,  NAKAGAWA I (Ehime Univ., Ehime, JPN) ,  WATANABE Y (Ehime Univ., Ehime, JPN) ,  TAMAI Y (Ehime Univ., Ehime, JPN)
Material： Journal of Fermentation and Bioengineering  (J Ferment Bioeng)
Volume： 80  Issue： 3  Page： 294-295  Publication year： Sep. 1995 
JST Material Number： G0535B  ISSN： 0922-338X  CODEN： JFBIEX  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： fermented milk ,...
Semi thesaurus term： SHR

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JST classification (1)： Dairy products  (FJ12023U)

Reference (10)：

• ADACHI, S. Ecology of lactic acid bacteria with special reference to Kefir-granule formation by Lactobacillus kefiranofaciens. Biseibutu. 1990, 6, 15-26
• TAMAI, Y. Antimutagenic activity of the milk fermented by mixed-culture with various lactic acid bacteria and a yeast. Nippon Shokuhin Kogyo Gakkaishi. 1995, 42, 383-387
• YAMAMOTO, N. Antihypertensive effect of the peptides derived from casein by and extracellular proteinase from Lactobacillus helveticus CP 790. J. Dairy Sci. 1993, 77, 917-922
• YAMAMOTO, N. Antihypertensive effects of different kinds of fermented milk in spontaneously hypertensive rats. Biosci. Biotech. Biochem. 1994, 58, 776-778
• SAITO, Y. Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats. Biosci. Biotech. Biochem. 1994, 58, 812-816

Terms in the title (6)： 乳酸菌 ,  酵母 ,  培養 ,  発酵 ,  牛乳 ,  降圧効果