Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese

@inproceedings{Dimitrov2015SelectedAC,
  title={Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese},
  author={Zhechko Panayotov Dimitrov and Elena Chorbadjiyska and Irina Marinova Gotova and Kalinka Pashova and Svetla Ilieva},
  booktitle={Biotechnology, biotechnological equipment},
  year={2015}
}
Some lactic acid bacteria strains in milk media are capable of releasing bioactive peptides. In this study, we evaluated the angiotensin-converting enzyme (ACE)inhibitory activity of 180 lactic acid bacteria and selected several Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus and L. casei strains that demonstrated strong ACE-inhibitory activity. The aim was to carry out a molecular study on the bioactive peptides released by the strains with the best ACE-inhibitory properties and by… CONTINUE READING