Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

International Journal of Food Microbiology

Volumn 159, Issue 1, 2012, Pages 39-46

  Chaves López, Clemencia ^a   Tofalo, Rosanna ^a   Serio, Annalisa ^a   Paparella, Antonello ^a   Sacchetti, Giampiero ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Angiotensin converting enzyme; Fermented milk; Kumis; Proteolysis; Yeast

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; PANCREATIN; PEPSIN A;

ARTICLE; BITTER TASTE; CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; CONTROLLED STUDY; DIGESTION; ENZYME INHIBITION; FERMENTATION; FUNGAL STRAIN; FUNGUS CULTURE; GALACTOMYCES GEOTRICHUM; KAZACHSTANIA UNISPORA; KLUYVEROMYCES MARXIANUS; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA KUDRIAVZEVII; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE; TORULOSPORA DELBRUECKII; TRICHOSPOON INSECTORUM; TRICHOSPORON ASAKII; WICKERHAMOMYCES PJIPERI; YEAST;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; DAIRY PRODUCTS; FERMENTATION; MILK; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; TASTE; YEASTS;

CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; GALACTOMYCES GEOTRICHUM; KLUYVEROMYCES MARXIANUS; PICHIA;

EID: 84866025826     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.028     Document Type: Article

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