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

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.