Алматы технологиялық университетінің хабаршысы, 2021 The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms.
A. Zh. Orazov +2 more
doaj
Potensi Bakteri Asam Laktat yang Diisolasi dari Bekasam sebagai Penghasil Angiotensin Converting Enzyme Inhibitor pada Fermentasi “Bekasam-Like” Product [PDF]
, 2012 Bekasam adalah salah satu produk ikan fermentasi tradisional. Produk ini diduga mempunyai aktivitas antihipertensiyang disebabkan oleh aktivitas peptida Angiotensin Converting Enzyme (ACE) inhibitor yang dihasilkan dari degradasiproteolitik selama proses
Marsono, Y. (Yustinus) +3 more
core
Food Science and Human Wellness, 2019 The present study here establishes a complete and effective method for isolating, purifying and identifying extracellular and intracellular peptides, and also describes the characters and bioactivities of peptides from fermented casein with Lactobacillus
Mengzhu Fan +8 more
doaj +1 more source
Technological characterization of vaginal probiotic lactobacilli: resistance to osmotic stress and strains compatibility [PDF]
, 2019 Aims: The aim was to evaluate the osmotic stress resistance of vaginal beneficial probiotic strains, their growth kinetics and parameters when growing in salt-added culture media, and their compatibility to go further in the design of a probiotic formula
Birgitt, Wiese +3 more
core +1 more source
, 2008 Lactic acid bacteria occurring in Provolone del Monaco, an artisanal pasta filata cheese produced in Campania (Italy) from raw cows’ milk and without starter addition, were investigated by a combination of conventional and molecular approaches.
Andolfi, ROSAMARIA ANNA RITA +3 more
core +1 more source
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains [PDF]
, 2011 Jeffery R. Broadbent +12 more
openalex +1 more source
Frontiers in Microbiology, 2019 Fermented milks with strong angiotensin I-converting enzyme (ACE)-inhibitory activity were obtained through a culture with Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105 with a fermentation and storage temperature of 37 °C ...
Jiaqi Li +8 more
semanticscholar +1 more source
Genome sequence and analysis of Lactobacillus helveticus
Frontiers in Microbiology, 2013 The microbiological characterization of lactobacilli is historically well developed, but the genomic analysis is recent. Because of the widespread use of L.
Paola eCremonesi +2 more
doaj +1 more source
Efek Pemberian Yoghurt Mengandung Lactobacillus casei terhadap Tekanan Darah Sistolik Remaja Obesitas Sentral [PDF]
, 2017 Latar belakang: Hiperplasia jaringan adiposa abdominal yang terjadi pada subjek obesitas sentral memicu resistensi insulin yang meningkatkan aktivitas angiotensin converting enzyme (ACE) yang berdampak pada meningkatnya tekanan darah.
Charisma, Daniel Adi +2 more
core +1 more source
Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9 [PDF]
, 2014 Yongfu Chen +9 more
openalex +1 more source