<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by <italic>Lactobacillus bulgaricus</italic> LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by <italic>Lactobacillus bulgaricus</italic> LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.</p></abstract>

The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of temperature, inoculation size, time and skim milk concentration on the ACE inhibition rate of fermented milk were investigated by single factor experiment, and the optimal fermentation conditions were determined by orthogonal experiment. The conditions of the single factor experiment were: Temperatures were 37° C, 39° C, 42° C, 44° C and 46° C. The inoculation amount was 1%, 3%, 5%, 7% and 9%, the time was 8h and 10h. At 12h, 14h and 16h, the concentration of skim milk was 8%, 10%, 12%, 14% and 16%, respectively. The results showed that the optimal fermentation conditions for ACE inhibitory peptide produced by Lactobacillus bulgaricus LB6 were 4% inoculation, 13h in time, 42°C in temperature and 13% in skim milk. Under this condition, the ACE inhibition rate reached 76.50% and the OD value was 0.330. The titration acidity was 116.4°T, the pH was 4.62, and the sensory evaluation was 75 scores.

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by <italic>Lactobacillus bulgaricus</italic> LB6

School of Food and Biological Engineering

Shaanxi University of Science & Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by  LB6

The purpose of this research was to screen out the optimal -producing peptide conditions for cow milk fermented by Lactobacillus bulgaricus LB6. The effects of...

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

Published Online: Jul 18, 2019

Page range: 19 - 26

DOI: https://doi.org/10.2478/aucft-2019-0003

Keywords
ACE inhibitory peptide, fermentation, Skimmed milk powder

© 2019 He Chen et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

Published Online: Jul 18, 2019

Page range: 19 - 26

DOI: https://doi.org/10.2478/aucft-2019-0003

KeywordsACE inhibitory peptide, fermentation, Skimmed milk powder

© 2019 He Chen et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
ACE inhibitory peptide, fermentation, Skimmed milk powder