Fermented goats' milk produced with selected multiple starters as a potentially functional food
Fermented goats' milk produced with selected multiple starters as a potentially functional food
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DOI：
10.1016/j.fm.2009.03.008
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发表时间：
2009-09-01
影响因子：
5.3
通讯作者：
Caponio, Francesco
中科院分区：
文献类型：
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作者：
Minervini, Fabio;Bilancia, Maria Teresa;Caponio, Francesco
在单独或组合使用的五种乳酸菌中筛选，导致选择能够产生含有γ-氨基丁酸（GABA）和血管紧张素-1转化酶（ACE）抑制肽的发酵羊奶的混合发酵剂（嗜热链球菌CR 12、干酪乳杆菌LC 01、瑞士乳杆菌PR 4、植物乳杆菌1288）。发酵乳的特征在于乳酸菌的细胞计数不低于7.0 log cfu g（-1），即使在4 ℃下储存45天后。山羊奶发酵产生钙。28 mg kg（-1）GABA。发酵羊奶体外ACE抑制活性约为100%。百分之七十三长时间的冷藏并没有显着影响GABA的浓度和ACE抑制活性。此外，牛磺酸含量没有显着变化，在发酵和整个存储期间。(C)2009爱思唯尔有限公司保留所有权利。
A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (Streptococcus thermophilus CR12, Lactobacillus casei LC01, Lactobacillus helveticus PR4, Lactobacillus plantarum 1288) capable to produce a fermented goats' milk containing gamma-aminobutyric acid (GABA) and angiotensin-1 converting enzyme (ACE)-inhibitory peptides. The fermented milk was characterized by cell counts of lactic acid bacteria not lower than 7.0 log cfu g(-1), even after 45 days of storage at 4 degrees C. Fermentation of goats' milk resulted in the production of ca. 28 mg kg(-1) of GABA. Furthermore the fermented goats' milk had an in vitro ACE-inhibitory activity of ca. 73%. Prolonged cold storage did not significantly affect both the concentration of GABA and the ACE-inhibitory activity. Moreover, the taurine content did not significantly vary during both fermentation and the entire storage period. (C) 2009 Elsevier Ltd. All rights reserved.