Nisshin Food Products Discovers Cholesterol Lowering Lactobacillus in Funa-zushi, Fermented Crucian Carp with Rice.
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, 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.
|Printer friendly Cite/link Email Feedback|
|Publication:||JCNN News Summaries|
|Date:||Jun 21, 2006|
|Previous Article:||Daiichi Sankyo Now Authorized to Market Its Products in China.|
|Next Article:||Fuji Keizai Releases Reports on OTC Drug Market in Japan.|