TY - JOUR
T1 - Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities
AU - Ahtesh, Fatah B.
AU - Apostolopoulos, Vasso
AU - Stojanovska, Lily
AU - Shah, Nagendra P.
AU - Mishra, Vijay Kumar
N1 - Publisher Copyright:
© 2017 Society of Dairy Technology
PY - 2018/3
Y1 - 2018/3
N2 - 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.
AB - 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.
KW - Angiotensin-converting enzyme
KW - Lactic acid bacteria
KW - Yeast
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U2 - 10.1111/1471-0307.12425
DO - 10.1111/1471-0307.12425
M3 - Article
AN - SCOPUS:85025068408
SN - 1364-727X
VL - 71
SP - 130
EP - 140
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
ER -