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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.