Nisshin Food Products Discovers Cholesterol Lowering Lactobacillus in Funa-zushi, Fermented Crucian Carp with Rice.Tokyo, Japan, June 20, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Nisshin Food Products announced on June 19 that its research body Food Safety Research Institute has discovered a unique lactobacillus lactobacillus Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus. They are widely distributed in animal feeds, manure, and milk and milk products. in funa-zushi, or fermented crucian carp crucian carp see carassius carassius. with rice, a traditional specialty food from Gifu Prefecture. The Food Safety Research Institute has discovered Lactobacillus paracasei NLB163 in funa-zushi. In animal experiments, the Institute confirmed that the newly-discovered lactobacillus has a property that lowers cholesterol. Details of the research will be presented at the 2006 Annual Meeting of the Japan Society for Lactic Acid Bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. , to be held in Osaka on July 6-7. Going forward, Nisshin Food Products will proceed with research with the aim of developing food products using NLB163. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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