Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities

Fatah B. Ahtesh; Vasso Apostolopoulos; Lily Stojanovska; Nagendra P. Shah; Vijay Kumar Mishra

doi:10.1111/1471-0307.12425

Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities

Fatah B. Ahtesh, Vasso Apostolopoulos, Lily Stojanovska, Nagendra P. Shah, Vijay Kumar Mishra

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

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.

Original language	English
Pages (from-to)	130-140
Number of pages	11
Journal	International Journal of Dairy Technology
Volume	71
DOIs	https://doi.org/10.1111/1471-0307.12425
Publication status	Published - Mar 2018
Externally published	Yes

Keywords

Angiotensin-converting enzyme
Lactic acid bacteria
Yeast

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

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10.1111/1471-0307.12425

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Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. / Ahtesh, Fatah B.; Apostolopoulos, Vasso; Stojanovska, Lily et al.
In: International Journal of Dairy Technology, Vol. 71, 03.2018, p. 130-140.

Research output: Contribution to journal › Article › peer-review

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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.",

keywords = "Angiotensin-converting enzyme, Lactic acid bacteria, Yeast",

author = "Ahtesh, {Fatah B.} and Vasso Apostolopoulos and Lily Stojanovska and Shah, {Nagendra P.} and Mishra, {Vijay Kumar}",

note = "Funding Information: Fatah BM. Ahtesh would like to acknowledge the financial support from the Libyan Government and Victoria University, Center for Chronic Disease, College of Health and Biomedicine for the studies. Publisher Copyright: {\textcopyright} 2017 Society of Dairy Technology",

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AU - Apostolopoulos, Vasso

AU - Stojanovska, Lily

AU - Shah, Nagendra P.

AU - Mishra, Vijay Kumar

N1 - Funding Information: Fatah BM. Ahtesh would like to acknowledge the financial support from the Libyan Government and Victoria University, Center for Chronic Disease, College of Health and Biomedicine for the studies. Publisher Copyright: © 2017 Society of Dairy Technology

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Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities

Abstract

Keywords

ASJC Scopus subject areas

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