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Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6 Cover

Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by Lactobacillus bulgaricus LB6

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
By: He Chen,  Lin Ma,  Jinna Qi,  Jili Cao and  Yuan Tan  
Open Access
|Jul 2019

Authors

He Chen

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Lin Ma

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Jinna Qi

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Jili Cao

xiandfcjl@gmail.com

Xi’an Oriental Dairy Co., Ltd., Xi’an, China

Yuan Tan

Xi’an Oriental Dairy Co., Ltd., Xi’an, China
DOI: https://doi.org/10.2478/aucft-2019-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 19 - 26
Published on: Jul 18, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
ACE inhibitory peptide,
Lactobacillus bulgaricus,
fermentation,
Skimmed milk powder
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 He Chen, Lin Ma, Jinna Qi, Jili Cao, Yuan Tan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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