The results indicate that the long-term oral administration of the fermented milk produced using the combined starter culture mixed with L. plantarum Y44 reduced the blood pressure, alleviated the hypertension-associated intestinal flora disorder, and increased the intestinal SCFA contents of the SHRs, which were attributed to the ACE-inhibitory peptides, such as AMKPWIQPK, GPVRGPFPII, LNVPGEIVE, NIPPLTQTPV, and YQEPVL, produced in the fermented milk. Here, ACE is linked to Hypertension.