Crude goat whey fermentation by kluyveromyces marxianus and lactobacillus rhamnosus: Contribution to proteolysis and ACE inhibitory activity

Journal of Dairy Research

Volumn 76, Issue 2, 2009, Pages 152-157

  Hamme, Vanessa ^a   Sannier, Frederic ^a   Piot, Jean Marie ^a   Didelot, Sandrine ^a   Bordenave Juchereau, Stephanie ^a  

^a UMR 7266 CNRS Université de La Rochelle   (France)

Author keywords

ACE inhibition; Kluyveromyces marxianus; Lactobacillus rhamnosus; Whey fermentation

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; DAIRY PRODUCT; FERMENTATION; GOAT; KLUYVEROMYCES; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIOLOGY; MILK; TIME;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; DAIRY PRODUCTS; FERMENTATION; GOATS; KLUYVEROMYCES; LACTOBACILLUS RHAMNOSUS; MILK; MILK PROTEINS; TIME FACTORS;

CAPRA HIRCUS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS;

EID: 68349125502     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029908003877     Document Type: Article

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