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 - 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
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 -