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Engberink, M; Schouten, E; Kok, F; van Mierlo, L; Brouwer, I; Geleijnse, J (2008). "Lactotripeptides Show No Effect on Human Blood
Pressure".
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culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
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culture is to prevent bitterness and produce nutty flavors in the final cheese. In
Emmental cheese production,
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333:"Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects"
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Van, K; der Zander, K; Bots, M; Bak, A; Koning, M; de Leeuw, P (2008).
180:, but is also sometimes used in making other styles of cheese, such as
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activity. However, results have been contradictory in later studies.
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276:
Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y (Aug 2005).
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427:"Lactotripeptides and antihypertensive effects: a critical review"
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on subjects with high-normal blood pressure or mild hypertension"
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is a lactic-acid producing, rod-shaped bacterium of the genus
244:(and for modern Switzerland). The bacterium is also used as
236:
The bacterium's specific name is an adjective derived from "
468:"Health-Promoting Properties of Lactobacillus helveticus"
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Taverniti, Valentina; Guglielmetti, Simone (2012-11-19).
240:", the Latin name for the region occupied by the ancient
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172:. It is most commonly used in the production of
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217:Ingestion of powdered milk fermented with
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278:"Effect of powdered fermented milk with
543:- the Bacterial Diversity Metadatabase
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337:American Journal of Clinical Nutrition
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225:due to the presence of manufactured
396:10.1161/HYPERTENSIONAHA.107.098988
25:
431:The British Journal of Nutrition
46:
736:Bacteria used in dairy products
298:10.1080/07315724.2005.10719473
208:is used in conjunction with a
1:
425:Boelsma E, Kloek J (2009).
200:. The primary function of
757:
741:Bacteria described in 1919
472:Frontiers in Microbiology
444:10.1017/S0007114508137722
138:
131:
43:Scientific classification
41:
34:
682:lactobacillus-helveticus
562:Lactobacillus helveticus
537:Lactobacillus helveticus
529:Lactobacillus helveticus
485:10.3389/fmicb.2012.00392
280:Lactobacillus helveticus
163:Lactobacillus helveticus
142:Lactobacillus helveticus
36:Lactobacillus helveticus
350:10.3945/ajcn.2008.26003
221:was shown to decrease
174:American Swiss cheese
258:Lactic acid bacteria
27:Species of bacterium
148:(Orla-Jensen 1919)
124:L. helveticus
718:
717:
703:Open Tree of Life
554:Taxon identifiers
211:Propionibacterium
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158:
16:(Redirected from
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731:Lactobacillaceae
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343:(6): 1697–1702.
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316:. Archived from
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100:Lactobacillaceae
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387:10.1.1.586.647
380:(2): 399–405.
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320:on 2008-04-13.
286:J Am Coll Nutr
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227:tripeptides
725:Categories
264:References
229:that have
198:mozzarella
494:1664-302X
382:CiteSeerX
246:probiotic
194:provolone
118:Species:
70:Bacillota
656:10437796
571:Wikidata
512:23181058
453:19061526
412:25961096
404:18086944
359:19064533
314:18513821
306:16093403
252:See also
242:Helvetii
238:Helvetia
186:Parmesan
96:Family:
66:Phylum:
60:Bacteria
56:Domain:
643:3227246
586:BacDive
577:Q142378
503:3500876
478:: 392.
182:Cheddar
150:Bergey
106:Genus:
86:Order:
80:Bacilli
76:Class:
708:912006
669:962786
630:LACBHE
617:976114
539:at Bac
510:
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410:
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384:
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312:
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196:, and
190:Romano
152:et al.
651:IRMNG
604:6NSRJ
408:S2CID
310:S2CID
695:1587
690:NCBI
677:LPSN
664:ITIS
638:GBIF
625:EPPO
591:6471
541:Dive
508:PMID
490:ISSN
449:PMID
400:PMID
355:PMID
302:PMID
176:and
154:1925
612:EoL
599:CoL
498:PMC
480:doi
439:doi
435:101
392:doi
345:doi
294:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
