期刊
INTERNATIONAL DAIRY JOURNAL
卷 19, 期 3, 页码 155-165出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2008.10.003
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Milk was fermented to defined pH values with 13 strains of lactic acid bacteria. The products were evaluated after I and 7 days of cold storage, and major peptides in selected products were identified. The Streptococcus thermophilus and Lactobacillus acidophilus strains used did not give rise to products with significant angiotensin-1-converting enzyme (ACE)-inhibition. The four Lactococcus lactis strains behaved similarly in fermentation, proteolysis and ACE-inhibition. The products made with the seven Lactobacillus helveticus strains varied. The highest ACE-inhibitory activity was obtained with two highly proteolytic strains of Lb. helveticus and with the Lactococcus strains. Fermentation from pH 4.6 to 4.3 with these strains slightly increased the ACE-inhibitory activity, whilst fermentation to pH 3.5 with Lb. helveticus reduced the ACE-inhibitory activity. Cold storage dramatically increased the ACE-inhibitory activity of some products. A non-linear correlation was found between peptide amount and ACE-inhibitory activity, and peptides contributing to the ACE-inhibitory activity were identified. (C) 2008 Elsevier Ltd. All rights reserved.
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