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

Fatah B. Ahtesh, Vasso Apostolopoulos, Lily Stojanovska, Nagendra P. Shah, Vijay Kumar Mishra

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)130-140
Number of pages11
JournalInternational Journal of Dairy Technology
Volume71
DOIs
Publication statusPublished - Mar 2018
Externally publishedYes

Keywords

  • Angiotensin-converting enzyme
  • Lactic acid bacteria
  • Yeast

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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