37:
665:
639:
678:
724:
626:
652:
361:
Engberink, M; Schouten, E; Kok, F; van Mierlo, L; Brouwer, I; Geleijnse, J (2008). "Lactotripeptides Show No Effect on Human Blood
Pressure".
729:
516:
657:
266:
162:
36:
203:
culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
719:
683:
193:
culture is to prevent bitterness and produce nutty flavors in the final cheese. In
Emmental cheese production,
542:
370:
121:
322:"Enzymatically hydrolyzed lactotripeptides do not lower blood pressure in mildly hypertensive subjects"
600:
246:
78:
375:
174:
396:
298:
31:
644:
691:
587:
496:
478:
437:
388:
343:
290:
199:
696:
486:
468:
427:
380:
333:
282:
88:
178:
166:
670:
491:
456:
384:
211:
170:
713:
321:
219:
157:
98:
400:
302:
592:
286:
523:
306:
432:
415:
215:
186:
565:
482:
473:
613:
338:
234:
182:
58:
500:
441:
392:
347:
294:
559:
230:
226:
48:
631:
574:
320:
Van, K; der Zander, K; Bots, M; Bak, A; Koning, M; de Leeuw, P (2008).
169:, but is also sometimes used in making other styles of cheese, such as
68:
579:
222:
activity. However, results have been contradictory in later studies.
536:
265:
Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y (Aug 2005).
618:
416:"Lactotripeptides and antihypertensive effects: a critical review"
271:
on subjects with high-normal blood pressure or mild hypertension"
605:
540:
155:
is a lactic-acid producing, rod-shaped bacterium of the genus
233:(and for modern Switzerland). The bacterium is also used as
225:
The bacterium's specific name is an adjective derived from "
457:"Health-Promoting Properties of Lactobacillus helveticus"
455:
Taverniti, Valentina; Guglielmetti, Simone (2012-11-19).
229:", the Latin name for the region occupied by the ancient
549:
161:. It is most commonly used in the production of
8:
537:
206:Ingestion of powdered milk fermented with
20:
490:
472:
431:
374:
337:
267:"Effect of powdered fermented milk with
532:- the Bacterial Diversity Metadatabase
257:
326:American Journal of Clinical Nutrition
7:
214:due to the presence of manufactured
385:10.1161/HYPERTENSIONAHA.107.098988
14:
420:The British Journal of Nutrition
35:
725:Bacteria used in dairy products
287:10.1080/07315724.2005.10719473
197:is used in conjunction with a
1:
414:Boelsma E, Kloek J (2009).
189:. The primary function of
746:
730:Bacteria described in 1919
461:Frontiers in Microbiology
433:10.1017/S0007114508137722
127:
120:
32:Scientific classification
30:
23:
671:lactobacillus-helveticus
551:Lactobacillus helveticus
526:Lactobacillus helveticus
518:Lactobacillus helveticus
474:10.3389/fmicb.2012.00392
269:Lactobacillus helveticus
152:Lactobacillus helveticus
131:Lactobacillus helveticus
25:Lactobacillus helveticus
339:10.3945/ajcn.2008.26003
210:was shown to decrease
163:American Swiss cheese
247:Lactic acid bacteria
16:Species of bacterium
137:(Orla-Jensen 1919)
113:L. helveticus
707:
706:
692:Open Tree of Life
543:Taxon identifiers
200:Propionibacterium
148:
147:
737:
720:Lactobacillaceae
700:
699:
687:
686:
674:
673:
661:
660:
648:
647:
635:
634:
622:
621:
609:
608:
596:
595:
583:
582:
570:
569:
568:
538:
505:
504:
494:
476:
452:
446:
445:
435:
411:
405:
404:
378:
358:
352:
351:
341:
332:(6): 1697–1702.
317:
311:
310:
305:. Archived from
262:
133:
89:Lactobacillaceae
40:
39:
21:
745:
744:
740:
739:
738:
736:
735:
734:
710:
709:
708:
703:
695:
690:
682:
677:
669:
664:
656:
651:
643:
638:
630:
625:
617:
612:
604:
599:
591:
586:
578:
573:
564:
563:
558:
545:
524:Type strain of
513:
508:
454:
453:
449:
413:
412:
408:
360:
359:
355:
319:
318:
314:
264:
263:
259:
255:
243:
167:Emmental cheese
144:
138:
135:
129:
116:
79:Lactobacillales
34:
17:
12:
11:
5:
743:
741:
733:
732:
727:
722:
712:
711:
705:
704:
702:
701:
688:
675:
662:
649:
636:
623:
610:
597:
584:
571:
555:
553:
547:
546:
541:
535:
534:
521:
512:
511:External links
509:
507:
506:
447:
406:
376:10.1.1.586.647
369:(2): 399–405.
353:
312:
309:on 2008-04-13.
275:J Am Coll Nutr
256:
254:
251:
250:
249:
242:
239:
212:blood pressure
146:
145:
136:
125:
124:
118:
117:
110:
108:
104:
103:
96:
92:
91:
86:
82:
81:
76:
72:
71:
66:
62:
61:
56:
52:
51:
46:
42:
41:
28:
27:
15:
13:
10:
9:
6:
4:
3:
2:
742:
731:
728:
726:
723:
721:
718:
717:
715:
698:
693:
689:
685:
680:
676:
672:
667:
663:
659:
654:
650:
646:
641:
637:
633:
628:
624:
620:
615:
611:
607:
602:
598:
594:
589:
585:
581:
576:
572:
567:
561:
557:
556:
554:
552:
548:
544:
539:
533:
531:
527:
522:
520:
519:
515:
514:
510:
502:
498:
493:
488:
484:
480:
475:
470:
466:
462:
458:
451:
448:
443:
439:
434:
429:
426:(6): 776–86.
425:
421:
417:
410:
407:
402:
398:
394:
390:
386:
382:
377:
372:
368:
364:
357:
354:
349:
345:
340:
335:
331:
327:
323:
316:
313:
308:
304:
300:
296:
292:
288:
284:
281:(4): 257–65.
280:
276:
272:
270:
261:
258:
252:
248:
245:
244:
240:
238:
236:
232:
228:
223:
221:
220:ACE inhibitor
217:
213:
209:
208:L. helveticus
204:
202:
201:
196:
195:L. helveticus
192:
191:L. helveticus
188:
184:
180:
176:
172:
168:
164:
160:
159:
158:Lactobacillus
154:
153:
142:
134:
132:
126:
123:
122:Binomial name
119:
115:
114:
109:
106:
105:
102:
101:
100:Lactobacillus
97:
94:
93:
90:
87:
84:
83:
80:
77:
74:
73:
70:
67:
64:
63:
60:
57:
54:
53:
50:
47:
44:
43:
38:
33:
29:
26:
22:
19:
550:
529:
525:
517:
464:
460:
450:
423:
419:
409:
366:
363:Hypertension
362:
356:
329:
325:
315:
307:the original
278:
274:
268:
260:
224:
207:
205:
198:
194:
190:
156:
151:
150:
149:
140:
130:
128:
112:
111:
99:
24:
18:
216:tripeptides
714:Categories
253:References
218:that have
187:mozzarella
483:1664-302X
371:CiteSeerX
235:probiotic
183:provolone
107:Species:
59:Bacillota
645:10437796
560:Wikidata
501:23181058
442:19061526
401:25961096
393:18086944
348:19064533
303:18513821
295:16093403
241:See also
231:Helvetii
227:Helvetia
175:Parmesan
85:Family:
55:Phylum:
49:Bacteria
45:Domain:
632:3227246
575:BacDive
566:Q142378
492:3500876
467:: 392.
171:Cheddar
139:Bergey
95:Genus:
75:Order:
69:Bacilli
65:Class:
697:912006
658:962786
619:LACBHE
606:976114
528:at Bac
499:
489:
481:
440:
399:
391:
373:
346:
301:
293:
185:, and
179:Romano
141:et al.
640:IRMNG
593:6NSRJ
397:S2CID
299:S2CID
684:1587
679:NCBI
666:LPSN
653:ITIS
627:GBIF
614:EPPO
580:6471
530:Dive
497:PMID
479:ISSN
438:PMID
389:PMID
344:PMID
291:PMID
165:and
143:1925
601:EoL
588:CoL
487:PMC
469:doi
428:doi
424:101
381:doi
334:doi
283:doi
716::
694::
681::
668::
655::
642::
629::
616::
603::
590::
577::
562::
495:.
485:.
477:.
463:.
459:.
436:.
422:.
418:.
395:.
387:.
379:.
367:51
365:.
342:.
330:88
328:.
324:.
297:.
289:.
279:24
277:.
273:.
237:.
181:,
177:,
173:,
503:.
471::
465:3
444:.
430::
403:.
383::
350:.
336::
285::
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
