Lactic acid bacteria are known to produce Angiotensin I converting enzyme (ACE) inhibitory peptides during fermentation. The objective of this work was to investigate effect of carbon source (glucose and lactose) and salts (calcium lactate, Ca(H2PO4)2 and KH2PO4) on ACE inhibitory activity in fermented goat milk by Lactobacillus bulgaricus LB6. The addition of carbon source was 0.10, 0.30, 0.50, 0.70 and 0.90%, calcium lactate was 0.05, 0.06, 0.07, 0.08 and 0.09%, Ca(H2PO4)2 and KH2PO4) were both 0.01, 0.03, 0.05, 0.07 and 0.09%. The results were as follows: The carbon source and salts on ACE inhibition and viable cell counts of Lactobacillus bulgaricus LB6 in fermented goat milk had a significant effect(p<0.05), the salts all had a significant inhibition on growth of Lactobacillus bulgaricus LB6 but had a significant promotion on ACE inhibition in low concentration (p<0.05). The lactose was prior to glucose and Ca(H2PO4)2 was prior to calcium lactate and KH2PO4 when taking ACE inhibition, viable cell counts and titration acidity into account, the optimal concentrations of lactose and Ca(H2PO4)2 was 0.50% and 0.03%, respectively.
ACE inhibitory peptide, Goat milk, Lactobacillus bulgaricus, Carbon source, Calcium lactate
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