干酪乳杆菌
食品科学
嗜热链球菌
益生菌
发酵
乳酸菌
化学
蛋白质水解
乳酸乳球菌
乳酸
可滴定酸
乳杆菌科
细菌
蛋白酶
植物乳杆菌
脱脂牛奶
骆驼奶
生物化学
乳清蛋白
肽
酶
瑞士乳杆菌
生物
凝乳酶
酪蛋白
遗传学
作者
Aluisio José Pereira,Daniely Rayane Bezerra de Farias,Blenda Brito de Queiroz,Michelângela Suelleny de Caldas Nobre,Mônica Tejo Cavalcanti,H. O. Salles,K. M. O. dos Santos,Ana Cláudia Dantas de Medeiros,Eliane Rolim Florentino,Flávia Carolina Alonso Buriti
标识
DOI:10.1007/s12602-017-9362-y
摘要
The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml-1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.
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