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Nisshin Food Products Discovers Cholesterol Lowering Lactobacillus in Funa-zushi, Fermented Crucian Carp with Rice.

Tokyo, Japan, June 20, 2006 - (JCN) - Nisshin Food Products announced on June 19 that its research body Food Safety Research Institute has discovered a unique lactobacillus in funa-zushi, or fermented crucian carp 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, 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.

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Publication:JCNN News Summaries
Date:Jun 21, 2006
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