Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin

Journal of Dairy Research

Volumn 76, Issue 3, 2009, Pages 379-383

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

^a French National Centre for Scientific Research   (France)

Author keywords

ACE inhibition; Tryptophan; Whey fermentation

Indexed keywords

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

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; LACTALBUMIN; LACTOKININS; MILK PROTEIN; TRYPTOPHAN;

ANIMAL; ARTICLE; CHEMISTRY; FEMALE; FERMENTATION; GOAT; ISOLATION AND PURIFICATION; KLUYVEROMYCES; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIOLOGY; MILK;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; FEMALE; FERMENTATION; GOATS; KLUYVEROMYCES; LACTALBUMIN; LACTOBACILLUS RHAMNOSUS; MILK; MILK PROTEINS; TRYPTOPHAN;

EID: 70350451067     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909990136     Document Type: Article

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