Journal
JOURNAL OF DAIRY SCIENCE
Volume 98, Issue 6, Pages 3655-3664Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2015-9336
Keywords
Lactobacillus helveticus H9; fermentation characteristics; angiotensin-converting enzyme; cow; mare; soy milks
Funding
- National Nature Science Foundation of China (Beijing, China) [31101315]
- Special Fund for Agro-scientific Research in the Public Interest (Beijing, China) [201303085]
- Program for Young Talents of Science and Technology in Universities of Inner Mongolia Autonomous Region (Hohhot, China) [NJYT-13-B11]
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Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4 degrees C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5 x 10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties.
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