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标题：Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides
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作者：Guowei SHU ; Jinfeng NIU ; Hongchang WAN 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：1
页码：43-57
出版社：Galati University Press
摘要：The individual and interactive effects of inoculum size, fermentation time and ratioof the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-driedStreptococcus thermophilus powder ST78 on pH, optical density (OD) andAngiotensin converting enzyme (ACE) inhibitory activity were studied byResponse Surface Methodology (RSM). As a result, the optimal starter cultureformulations were obtained. It was shown that the optimal inoculum size andfermentation time were 0.3% and 4.5 h respectively, for an optimal LB6:ST78 ratioof 3:2. The experimental values of pH, OD and ACE inhibitory activity were4.71±0.03, 0.962±0.031 and 85.16±0.05 %, which were very close to the predictedvalues 4.70, 0.963 and 85.10%.
关键词：Lactobacillus bulgaricus; Streptococcus thermophilus; functional;starter culture; ACE inhibitory peptides; Response Surface Methodology