【摘 要】
：
Lactobacillus helveticus isolate H9 demonstrated high ACE-inhibitory activity in previous research.Here we evaluated the fermentation characteristics(pH,titration acidity(TA),free amino nitrogen(FAN)a
【机 构】
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Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultu
【出 处】
：
第七届全国微生物资源学术暨国际微生物系统与分类学研讨会
论文部分内容阅读
Lactobacillus helveticus isolate H9 demonstrated high ACE-inhibitory activity in previous research.Here we evaluated the fermentation characteristics(pH,titration acidity(TA),free amino nitrogen(FAN)and viable bacterial counts),ACE-inhibitory activity,and content of Val-Pro-Pro(VPP)and Ile-Pro-Pro(IPP)of stored yoghurt(4 ℃ for 28 days)fermented by L.helveticus isolate H9(initially inoculated at four different concentrations),fromcows milk,mares milk and soya milk.During storage the pH and TA remained stable in yoghurts produced from all milk types and all inoculationconcentrations.The viable bacterial counts in all stored yoghurts ranged between 106.72 and 108.59 CFU/g.The highest ACE-inhibitory activity(70.9-74.5%)was achieved at inoculation concentrations of 5 × 106 CFU/mL.The ACE-inhibitory tripeptide(Val-Pro-Pro and Ile-Pro-Pro),as determined by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry(UPLC-MS/MS),was not produced in yoghurt produced from soya milk and mares milk.These evaluations indicate that L.helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties.
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