title: Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity.
abstract: 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.
authors.affiliation: Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France.
authors.forename: Vanessa
authors.initials: V
authors.lastname: Hamme
authors.forename: Frederic
authors.initials: F
authors.lastname: Sannier
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Piot
authors.forename: Sandrine
authors.initials: S
authors.lastname: Didelot
authors.forename: Stephanie
authors.initials: S
authors.lastname: Bordenave-Juchereau
mesh_terms: 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
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D008894:Milk Proteins; D000067816:Whey Proteins