New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.

Elkhtab, Ebrahim

New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures. [electronic resource] - Journal of dairy science Dec 2017 - 9508-9520 p. digital

Publication Type: Journal Article

1525-3198

10.3168/jds.2017-13150 doi


Amino Acid Sequence
Angiotensin-Converting Enzyme Inhibitors--analysis
Animals
Antihypertensive Agents--analysis
Dekkera--metabolism
Fermentation
Gluconobacter--metabolism
Humans
Kombucha Tea--microbiology
Lactic Acid--analysis
Lactobacillales--metabolism
Lactococcus lactis--metabolism
Milk--chemistry
Peptides--chemistry
Peptidyl-Dipeptidase A--metabolism
Probiotics
Rabbits