Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides

Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides

The individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studie...

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Bibliographic Details
Main Authors: Guowei SHU, Jinfeng NIU, Hongchang WAN, He CHEN
Format: Article
Language:English
Published: Galati University Press 2016-08-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
Lactobacillus bulgaricus
Streptococcus thermophilus
functional starter culture
ACE inhibitory peptides
Response Surface Methodology
Online Access:http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/4%20Shu%20et%20al.pdf

Internet

http://www.ann.ugal.ro/tpa/Anale%202016/vol%201/4%20Shu%20et%20al.pdf

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