Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 229-238

  Otte, Jeanette ^a   Lenhard, Thomas ^b   Flambard, Bénédicte ^b   Sørensen, Kim I ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; AMINO PEPTIDASE; BACTERIAL GROWTH; BOVINE MILK; CELL LYSIS; CELL WALLS; CONVERTING ENZYME; FERMENTATION TEMPERATURE; INHIBITORY ACTIVITY; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; PEPTIDE PROFILE; SELECTED STRAINS; THREE TEMPERATURE;

ANTIGEN-ANTIBODY REACTIONS; ECOLOGY; FERMENTATION; FERMENTED MILK; GROWTH TEMPERATURE;

PEPTIDES;

BACTERIA (MICROORGANISMS); BOVINAE; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS;

EID: 79951511310     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.008     Document Type: Article

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