Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity.
Unsupplemented acid goat whey containing 0.96% protein and 2.76% lactose was fermented aerobically with 32 microflora extracted from various raw milk cheeses and dairy products. These microflora were screened for their ability to hydrolyse whey proteins (alpha-lactalbumin and/or beta-lactoglobulin) and to generate peptides inhibitors of Angiotensin I Converting Enzyme. Five microflora were able to degrade whey protein. The most efficient microflora was able to fully hydrolyse alpha-lactalbumin and to a lesser extend beta-lactoglobulin. It was extracted from Bamalou des Pyrenées cheese. Micro-organisms involved consisted of yeast Kluyveromyces marxianus and lactobacillus Lactobacillus rhamnosus. Both were able to produce ACE inhibitory peptides after whey fermentation.
Hamme
Vanessa
V
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France.
Sannier
Frederic
F
Piot
Jean-Marie
JM
Didelot
Sandrine
S
Bordenave-Juchereau
Stephanie
S
D000806:Angiotensin-Converting Enzyme Inhibitors / Q000378:metabolism*; D000818:Animals; D003611:Dairy Products / Q000382:microbiology; D005285:Fermentation; D006041:Goats; D007716:Kluyveromyces / Q000378:metabolism*; D052201:Lacticaseibacillus rhamnosus / Q000378:metabolism*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000378:metabolism*; D013997:Time Factors; D000067816:Whey Proteins
D000806:Angiotensin-Converting Enzyme Inhibitors; D008894:Milk Proteins; D000067816:Whey Proteins