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

Authors

  • Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Jinfeng Niu School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Hongchang Wan School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an

Keywords:

Lactobacillus bulgaricus, Streptococcus thermophilus, functional starter culture, ACE inhibitory peptides, Response Surface Methodology

Abstract

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 studied by Response Surface Methodology (RSM). As a result, the optimal starter culture formulations were obtained. It was shown that the optimal inoculum size and fermentation time were 0.3% and 4.5 h respectively, for an optimal LB6:ST78 ratio of 3:2. The experimental values of pH, OD and ACE inhibitory activity were 4.71±0.03, 0.962±0.031 and 85.16±0.05 %, which were very close to the predicted values 4.70, 0.963 and 85.10%.

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Published

2016-06-27

Issue

Vol. 40 No. 1 (2016)

Section

ORIGINAL ARTICLES

How to Cite

“Investigations on the Capacity of Lactic Acid Bacteria to Produce Ace Inhibitory Peptides”. 2016. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 40 (1): 43-57. https://ojs.ugal.ro/index.php/food/article/view/1339.

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