Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities. (19th July 2017)

• Record Type: Journal Article
• Authors: Ahtesh, Fatah B; Apostolopoulos, Vasso; Stojanovska, Lily; Shah, Nagendra P; Mishra, Vijay Kumar
• Is Part Of: International journal of dairy technology. Volume 71(2018)Supplement 1
• Page Start: 130
• Page End: 140
• Publication Date: 2017-07-19
• Subjects: Angiotensin‐converting enzyme -- Yeast -- Lactic acid bacteria; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12425
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Seven strains of selected probiotic bacteria were separately combined with Kluyveromyces marxianus LAF4 to ferment 12% reconstituted skim milk (RSM) at 37 °C for 0–12 h. The growth characteristics of the probiotic strains and K. marxianus, pH levels, proteolytic activity and angiotensin‐converting enzyme inhibitory (ACE‐I) activity of the fermented RSM were measured. The highest ACE‐I activity of 60% was for K. marxianus at 37 °C for 12 h ( P < 0.005) when compared to K. marxianus in combination with the probiotic bacterial strains.