@article{TANG2022, 
author = {Rong TANG and Kang WANG and Yuansheng GUO and Yanmin LIU and Jianping SUN and Jianjun ZHU and Irbis CHAGAN},
title = {Optimized Co-fermentation of Horse Milk by Yeast and Lactic Acid Bacteria to Produce Angiotensin-converting Enzyme-Inhibiting Peptides},
year = {2022},
journal = {Food Science},
volume = {43},
number = {6},
pages = {236-245},
keywords = {co-fermentation, horse milk, hypertension, angiotensin-converting enzyme, small peptides},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210217-184},
doi = {10.7506/spkx1002-6630-20210217-184},
abstract = {This study aims to obtain biologically active peptides with angiotensin-converting enzyme (ACE)-inhibiting activity by co-fermenting horse milk with lactic acid bacteria and yeasts isolated from traditional Koumiss. Lactococcus lactis L8 and Yarrowia lipolytica Y7, fermented milk with which inhibited ACE activity by 38.67% and 51.33%, were used for mixed-strain fermentation of horse milk. Horse milk fermented under optimum conditions determined using one-fact-at-a-time method and response surface methodology inhibited ACE activity by as high as 80.67%. The ACE-inhibiting activity significantly increased compared with that obtained with single-strain fermentation. An active fraction with ACE-inhibiting rate of 86% was separated from the co-fermented product. In conclusion, fermented horse milk is a potential source of ACE-inhibiting peptides.}
}