Effects of fermented skim milk drink by  Kluyveromyces marxianus   LAF 4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities | Zendy

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

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Effects of fermented skim milk drink by Kluyveromyces marxianus LAF 4 co‐cultured with lactic acid bacteria to release angiotensin‐converting enzyme inhibitory activities

Author(s) -

Ahtesh Fatah B,

Apostolopoulos Vasso,

Stojanovska Lily,

Shah Nagendra P,

Mishra Vijay Kumar

Publication year - 2018

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12425

Subject(s) - kluyveromyces marxianus , probiotic , skimmed milk , food science , fermentation , lactic acid , kluyveromyces , bacteria , chemistry , kefir , angiotensin converting enzyme , enzyme , lactobacillus paracasei , yeast , biochemistry , lactobacillus , biology , saccharomyces cerevisiae , genetics , endocrinology , blood pressure

Seven strains of selected probiotic bacteria were separately combined with Kluyveromyces marxianus LAF 4 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.

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