2010
DOI: 10.1016/j.lwt.2009.10.004
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Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology

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Cited by 46 publications
(27 citation statements)
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“…In addition, Amankwah et al (2009) reported that proteolytic activities by lactic acid bacteria were increased during fermentation. L. plantarum (Fadda et al 2002;Khalid and Marth 1990) and L. acidophilus (Kabadjova-Hristova et al 2006;Bergamini et al 2009;Fung and Liong 2010) had the ability to degrade the protein in their substrate to an amino acid or other simple peptides. Furthermore, their activities could improve functionality and protein composition of flour products Skudra et al 1998).…”
Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning
confidence: 99%
“…In addition, Amankwah et al (2009) reported that proteolytic activities by lactic acid bacteria were increased during fermentation. L. plantarum (Fadda et al 2002;Khalid and Marth 1990) and L. acidophilus (Kabadjova-Hristova et al 2006;Bergamini et al 2009;Fung and Liong 2010) had the ability to degrade the protein in their substrate to an amino acid or other simple peptides. Furthermore, their activities could improve functionality and protein composition of flour products Skudra et al 1998).…”
Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning
confidence: 99%
“…Strains of Lactobacillus acidophilus also were reported as presenting the ability to metabolize oligosaccharides during the fermentation of soymilk (Donkor et al, 2007a). Many probiotic strains possess a-galactosidase activity, which allows their growth in soymilk (Fung and Liong, 2010).…”
Section: Introductionmentioning
confidence: 99%
“…The highest PEP activity was achieved in L. acidophilus 5e2 culture incubated onto the medium containing a mixture of vegetable and soymeal peptone as a source of nitrogen. The addition of peptone or a vegetable extract may stimulate the growth of L. acidophilus species bacteria, leading to their enhanced proteolytic activity [18]. Previous investigations demonstrated that amino acids and peptides released from proteins of the culture medium by the proteolytic system of lactic fermentation bacteria are indispensable for the growth of microbial cells [19].…”
Section: Runsmentioning
confidence: 99%