CN112493313A - Preparation method of fermented milk with angiotensin converting enzyme activity inhibition function - Google Patents

Preparation method of fermented milk with angiotensin converting enzyme activity inhibition function Download PDF

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CN112493313A
CN112493313A CN202011496580.XA CN202011496580A CN112493313A CN 112493313 A CN112493313 A CN 112493313A CN 202011496580 A CN202011496580 A CN 202011496580A CN 112493313 A CN112493313 A CN 112493313A
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fermented milk
lactobacillus
converting enzyme
yeast
milk
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伊日布斯
高杰
刘彦敏
王康
敖日罕
安达
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Kunming University of Science and Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/157—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/515—Animalis

Abstract

The invention discloses a preparation method of fermented milk with angiotensin converting enzyme inhibitory activity, which uses lactobacillus and saccharomycetes to jointly ferment milk to prepare fermented milk; the lactobacillus and the saccharomycetes are used for co-fermentation, the saccharomycetes decompose milk protein by secreting protease, peptidase and the like to provide a basic carbon source for cell growth, simultaneously the generated small peptide and the amino acid provide an important nitrogen source for lactobacillus symbiotic with the small peptide and the amino acid, and compared with single strain fermentation, the co-fermentation of the lactobacillus and the saccharomycetes improves the ACE inhibitory activity of the fermented milk.

Description

Preparation method of fermented milk with angiotensin converting enzyme activity inhibition function
Technical Field
The invention belongs to the technical field of biological fermentation, relates to a preparation method of fermented milk, and particularly relates to a preparation method of fermented milk with angiotensin converting enzyme inhibitory activity, which is produced by fermenting milk together with lactic acid bacteria and yeast.
Background
Renin and Angiotensin Converting Enzyme (ACE) are two key enzymes that regulate the renin-Angiotensin system, which are important determinants of blood pressure and fluid homeostasis. Renin cleaves angiotensinogen to produce angiotensin-I, which is then converted into angiotensin-II by ACE action, and the angiotensin-II has the function of strongly contracting blood vessels; in addition, ACE inactivates bradykinin, a nonapeptide with vasodilatory function, thereby increasing blood pressure. This makes ACE inhibitors antihypertensive active. However, the use of agents that inhibit ACE activity can lead to a number of side effects, including coughing, rash, and impaired renal function. Therefore, food-borne ACE inhibitory peptides with safety and no toxic or side effects become research hotspots in recent years, especially ACE inhibitory peptides in fermented milk.
At present, most of researches on ACE inhibitory peptide in fermented milk are focused on lactobacillus fermentation, and most of fermented milk sold in the market is fermented by using lactobacillus, and yeast is widely used in fermented traditional food and drink for thousands of years. The yeast can provide flavor substances for the fermented milk and accelerate the maturation of cheese; yeast is considered to be an indispensable strain in the preparation of certain traditional fermented milks.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the fermented milk with the angiotensin converting enzyme inhibitory activity prepared by co-fermentation of lactic acid bacteria and yeast, and lays a foundation for developing functional fermented milk with the antihypertensive activity in the future.
The preparation method of the fermented milk with the angiotensin converting enzyme activity is to prepare the fermented milk by fermenting milk together with lactobacillus and yeast.
The lactobacillus is Lactobacillus plantarum subspecies (L.) MoenchLactobacillus plantarum subsp. plantarum) Lactococcus lactis (A)Lactococcus lactis) Lactobacillus helveticus bacterium (II)Lactobacillus helveticus) Bifidobacterium animalis subspBifidobacterium animalis subsp. lactis) Lactobacillus acidophilus (a)Lactobacillus acidophilus) Lactobacillus paracasei (I)Lactobacillus paracasei) Lactobacillus delbrueckii subsp. bulgaricus (A.borealis, B.delbrueckii, C.delbrueckii)Lactobacillus delbrueckii subsp. bulgaricus) Streptococcus thermophilus (b)Streptococcus thermophilus) One or more of the above; the yeast is Kluyveromyces marxianus (K)Kluyveromyces marxianus) Yarrowia lipolytica (Yarrowia lipolytica) Kluyveromyces lactis (A), (B), (CKluyveromyces lactis) Saccharomyces cerevisiae (A)Saccharomyces cerevisiae) One or more of them.
The inoculation amount of the lactic acid bacteria is 0.5-10% by volume, and the inoculation amount of the yeast is 0.5-10% by volume; the volume ratio of the lactic acid bacteria to the yeast is 1: 5-5: 1.
The co-fermentation time of the lactic acid bacteria and the yeast is 6-108 hours, the co-fermentation temperature of the lactic acid bacteria and the yeast is 25-45 ℃, and the rotating speed is 0-300 rpm.
The specific method for co-fermentation of the invention is as follows:
1. preparation and expanded culture of seed liquid of lactobacillus and yeast
Taking out the lactobacillus strain from minus 80 ℃, thawing, inoculating 100-200 mu L of the lactobacillus strain to 5mL of sterilized MRS broth culture medium, and standing and culturing in a constant-temperature incubator at 28-45 ℃ for 12 h; inoculating 1-2 mL of bacterial liquid into 50mL of sterilized MRS broth culture medium, and standing and culturing in a constant-temperature incubator at 28-45 ℃ for 12 h;
taking out and thawing the yeast strain from-80 ℃, inoculating 100-200 mu L of the yeast strain to 5mL of sterilized YPD culture medium, placing the culture medium in a constant temperature shaking table at the temperature of 28-45 ℃ and the rpm of 100-300 for shaking culture for 12h, culturing the yeast for 12h, inoculating 1-2 mL of the bacterial liquid to 50mL of the sterilized YPD culture medium, and placing the culture medium in a constant temperature shaking table at the temperature of 28-45 ℃ and the rpm of 100-300 for shaking culture for 12 h;
2. sterilization of fresh milk
Sterilizing fresh milk at 105 deg.C for 15min before fermentation, and cooling sterilized milk to room temperature;
3. co-fermentation of lactic acid bacteria and yeast
Inoculating the lactobacillus and the yeast cultured in the step 1 into the sterilized milk in the step 2, and fermenting in a constant-temperature shaking table.
The invention has the advantages and technical effects that:
(1) the yeast strains are added in the preparation of the fermented milk, so that the fermented milk has richer mouthfeel compared with the commercially available lactobacillus fermented milk;
(2) the lactobacillus and the saccharomycetes are used for co-fermentation, the saccharomycetes decompose milk protein by secreting protease, peptidase and the like to provide a basic carbon source for cell growth, simultaneously the generated small peptide and the amino acid provide an important nitrogen source for lactobacillus symbiotic with the small peptide and the amino acid, and compared with single strain fermentation, the co-fermentation of the lactobacillus and the saccharomycetes improves the ACE inhibitory activity of the fermented milk.
Detailed Description
The technical scheme of the present invention is further described in detail by the following examples, but the content of the present invention is not limited thereto, and the methods in the examples are all conventional methods unless otherwise specified, and materials, reagents and the like used therein are commercially available unless otherwise specified.
Example 1: the preparation method of the fermented milk with the angiotensin converting enzyme activity inhibition function comprises the following steps:
lactococcus lactis (A), (B), (C)Lactococcus lactis) The culture medium is purchased from China industrial microorganism culture preservation management center, the strain number is CICC 20090, 200 mu L of the culture medium is taken out and unfrozen at minus 80 ℃, inoculated into 5mL of sterilized MRS broth culture medium, placed in a constant temperature incubator at 37 ℃ for static culture for 12h, 2mL of bacterial liquid is taken and inoculated into 50mL of sterilized MRS broth culture medium, and placed in the constant temperature incubator at 37 ℃ for static culture for 12 h;
yarrowia lipolytica (A), (B), (CYarrowia lipolytica) Purchased from China center for culture Collection of industrial microorganisms with the strain number CICC 32187, taken out from minus 80 ℃ and thawed, 200 microliter of the thawed strain is inoculated into 5mL of sterilized YPD culture medium, and the sterilized YPD culture medium is placed in a constant temperature shaking table at 37 ℃ and at 225rpm for shaking culture for 12 hours; inoculating 2mL of bacterial liquid into 50mL of sterilized YPD medium, and placing the sterilized YPD medium in a constant-temperature shaking table at 37 ℃ and at 225rpm for shaking culture for 12 hours;
placing commercially available fresh milk in a triangular flask, sterilizing at 105 deg.C for 15min, and cooling sterilized milk;
inoculating cultured lactococcus lactis into sterilized cow milk according to the inoculation amount of 2% and yarrowia lipolytica according to the inoculation amount of 8%, standing and fermenting in a constant-temperature shaking table at 28 ℃ for 70h to obtain fermented milk, putting 10mL of the fermented milk into a sterilized centrifugal tube after fermentation is finished, and centrifuging to obtain a supernatant; adjusting pH to 8.3 with 1moL/L NaOH, centrifuging again, collecting supernatant, filtering with 0.45 μm filter, and measuring ACE inhibitory activity; each sample was replicated three times; simultaneously detecting the ACE inhibitory activity of fermented milk fermented by lactococcus lactis alone, fermented milk fermented by yarrowia lipolytica alone, commercially available yogurt and fresh milk;
ACE inhibition was determined as follows:
preparing a 5mmoL/L solution of equaoylhistidyl leucine (HHL): HHL is dissolved in HEPES buffer solution with pH of 8.3 and containing 300mmoL/L NaCl at 50mmoL/L to obtain HHL solution;
dissolving ACE in HEPES buffer solution with pH of 8.3 and containing 300mmoL/L NaCl and 50mmoL/L to obtain ACE solution with final concentration of 25 mU/mL;
placing 100 μ L of the HHL solution in a 1.5mL centrifuge tube, adding 40 μ L of the filtered fermented milk, shaking, mixing, incubating at 37 deg.C for 5min, adding 40 μ L of the ACE solution, mixing, reacting at 37 deg.C for 30min, boiling in boiling water for 10min to inactivate enzyme, and stopping reaction.
Detecting hippuric acid content in the reactant by adopting an RP-HPLC method, wherein a chromatographic column comprises the following steps: kromasil C18 (150X 4.6 mm, 5 μm, E102427); mobile phase: 25% acetonitrile +75% water (with 0.1% TFA); column temperature: 30 ℃; flow rate: 1 mL/min; sample introduction amount: 20 mu L of the solution; elution was monitored at 228 nm; ending time is 10 min; preparing 5mg/mL hippuric acid solution, and sequentially diluting to 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0 mg/mL; drawing a standard curve by taking the concentration of hippuric acid as a horizontal coordinate and taking a peak area as a vertical coordinate;
the ACE inhibition ratio formula is calculated as:
Figure 487301DEST_PATH_IMAGE002
；
wherein, B is hippuric acid concentration (ACE + HHL + buffer solution) measured when no sample is added; the concentration of hippuric acid is determined after the sample to be detected is added into the sample group A (ACE + HHL + detection sample); c is hippuric acid concentration determined with buffer instead of enzyme (HHL + buffer); the results of the measurement are shown in table 1:
TABLE 1
Figure DEST_PATH_IMAGE003
Compared with the fermented milk prepared by the co-fermentation of the lactococcus lactis and the yarrowia lipolytica, the fermented milk prepared by the co-fermentation of the lactococcus lactis and the yarrowia lipolytica has the ACE inhibition rate which is 43.2 percent higher than that of the fermented milk prepared by the lactococcus lactis alone, 25.9 percent higher than that of the fermented milk prepared by the yarrowia lipolytica alone, 31.9 percent higher than that of the commercially available yogurt fermented by the lactobacillus bulgaricus and the streptococcus thermophilus, and 72.0 percent higher.
Example 2: the preparation method of the fermented milk with the angiotensin converting enzyme activity inhibition function comprises the following steps:
lactobacillus helveticus (A), (B) and (C)Lactobacillus helveticus) The culture medium is purchased from China center for preservation and management of industrial microbial strains, the strain number is CICC 20243, 150 mu L of the culture medium is taken out and unfrozen at the temperature of minus 80 ℃, is inoculated into 5mL of sterilized MRS broth culture medium, is placed in a 30 ℃ constant temperature incubator for standing culture for 12 hours, 1mL of bacterial liquid is taken to be inoculated into 50mL of sterilized MRS broth culture medium, and is placed in a 30 ℃ constant temperature incubator for standing culture for 12 hours;
kluyveromyces marxianus (K) et alKluyveromyces marxianus) Purchased from China center for culture collection and management of industrial microorganisms with the strain number of CICC 32015, taken out from minus 80 ℃ and thawed, 150 mu L of the thawed strain is inoculated into 5mL of sterilized YPD culture medium, and the sterilized YPD culture medium is placed in a 30 ℃ constant temperature shaking table at 225rpm for 12 hours; inoculating 1.5mL of bacterial liquid into 50mL of sterilized YPD medium, and placing in a constant-temperature shaking table at 30 ℃ and 225rpm for shaking culture for 12 h;
placing commercially available fresh milk in a triangular flask, sterilizing at 105 deg.C for 15min, and cooling sterilized milk;
inoculating cultured Lactobacillus helveticus with an inoculum size of 4% and Kluyveromyces marxianus with an inoculum size of 8% into sterilized cow milk, fermenting for 96h in a constant-temperature shaking table at 30 ℃ at 150rpm to obtain fermented milk, putting 10mL of the fermented milk into a sterilized centrifugal tube after fermentation is finished, and centrifuging to obtain a supernatant; adjusting pH to 8.3 with 1moL/L NaOH, centrifuging again, collecting supernatant, filtering with 0.45 μm filter, and measuring ACE inhibitory activity; each sample was replicated three times; the detection method is the same as that of example 1; the measurement results are shown in table 2:
TABLE 2
Figure DEST_PATH_IMAGE005
Compared with the fermented milk prepared by the co-fermentation of the lactobacillus helveticus and the kluyveromyces marxianus, the fermented milk prepared by the co-fermentation of the lactobacillus helveticus and the kluyveromyces marxianus has the ACE inhibition rate which is 42.6 percent higher than that of the single lactobacillus helveticus, 34.9 percent higher than that of the single kluyveromyces marxianus, 29.9 percent higher than that of the commercially available yoghourt fermented by the lactobacillus bulgaricus and the streptococcus thermophilus, and 70.0 percent higher than that of fresh milk (unf.
Example 3: the preparation method of the fermented milk with the angiotensin converting enzyme activity inhibition function comprises the following steps:
lactobacillus helveticus (A), (B) and (C)Lactobacillus helveticus) The culture medium is purchased from China center for preservation and management of industrial microbial strains, the strain number is CICC 20243, 150 mu L of the culture medium is taken out and unfrozen at the temperature of minus 80 ℃, is inoculated into 5mL of sterilized MRS broth culture medium, is placed in a 30 ℃ constant temperature incubator for standing culture for 12 hours, 1mL of bacterial liquid is taken to be inoculated into 50mL of sterilized MRS broth culture medium, and is placed in a 30 ℃ constant temperature incubator for standing culture for 12 hours;
yarrowia lipolytica (A), (B), (CYarrowia lipolytica) Purchased from China center for culture Collection of industrial microorganisms with the strain number CICC 32187, taken out from minus 80 ℃ and thawed, 200 microliter of the thawed strain is inoculated into 5mL of sterilized YPD culture medium, and the sterilized YPD culture medium is placed in a 35 ℃ constant temperature shaking table at 225rpm for 12 hours of shaking culture; inoculating 2mL of bacterial liquid into 50mL of sterilized YPD medium, and placing the sterilized YPD medium in a 35-DEG C constant-temperature shaking table at 225rpm for shaking culture for 12 hours;
placing commercially available fresh milk in a triangular flask, sterilizing at 105 deg.C for 15min, and cooling.
Inoculating cultured Lactobacillus helveticus into sterilized milk according to the inoculation amount of 4% and yarrowia lipolytica according to the inoculation amount of 4%, and fermenting in a constant temperature shaking table at 30 ℃ and 200rpm for 60 h; after the fermentation, 10mL of the solution was placed in a sterilized centrifuge tube, and the supernatant was collected by centrifugation. Adjusting pH to 8.3 with 1moL/L NaOH, centrifuging again, collecting supernatant, filtering with 0.45 μm filter, and measuring ACE inhibitory activity; each sample was replicated three times; the detection method is the same as that of example 1; the measurement results are shown in table 3:
TABLE 3
Figure 342125DEST_PATH_IMAGE006
The fermented milk prepared by co-fermenting the lactobacillus helveticus and the yarrowia lipolytica has the ACE inhibition rate which is 43.3 percent higher than that of the fermented milk prepared by the lactobacillus helveticus and the yarrowia lipolytica alone, 17.6 percent higher than that of the fermented milk prepared by the yarrowia lipolytica alone, 23.6 percent higher than that of the fermented milk sold in the market and fermented by the lactobacillus bulgaricus and the streptococcus thermophilus, and 63.7 percent higher than that of fresh milk (unfermented).

Claims (6)

1. A method for preparing fermented milk with angiotensin converting enzyme inhibitory activity, which is characterized in that: the fermented milk is prepared by fermenting cow milk with lactobacillus and yeast.
2. The method for producing fermented milk having angiotensin-converting enzyme inhibitory activity according to claim 1, characterized in that: the lactobacillus is one or more of Lactobacillus plantarum subspecies, lactococcus lactis, Lactobacillus helveticus, Bifidobacterium animalis subspecies lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus delbrueckii subspecies bulgaricus, and Streptococcus thermophilus; the yeast is one or more of Kluyveromyces marxianus, yarrowia lipolytica, Kluyveromyces lactis and Saccharomyces cerevisiae.
3. The method for producing fermented milk having angiotensin-converting enzyme inhibitory activity according to claim 2, characterized in that: the inoculation amount of the lactic acid bacteria is 0.5-10% by volume, and the inoculation amount of the yeast is 0.5-10% by volume.
4. The method for producing fermented milk having angiotensin-converting enzyme inhibitory activity according to claim 3, characterized in that: the volume ratio of the lactic acid bacteria to the yeast is 1: 5-5: 1.
5. The method for producing fermented milk having angiotensin-converting enzyme inhibitory activity according to claim 1, characterized in that: the co-fermentation time of the lactic acid bacteria and the yeast is 6-108 h.
6. The method for producing fermented milk having angiotensin-converting enzyme inhibitory activity according to claim 1, characterized in that: the temperature for co-fermentation of the lactic acid bacteria and the yeast is 25-45 ℃.
CN202011496580.XA 2020-12-17 2020-12-17 Preparation method of fermented milk with angiotensin converting enzyme activity inhibition function Pending CN112493313A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114097921A (en) * 2021-12-09 2022-03-01 西南民族大学 Preparation method and application of milk protein source angiotensin converting enzyme inhibitory peptide
CN115786174A (en) * 2022-09-27 2023-03-14 杭州娃哈哈科技有限公司 Lactobacillus delbrueckii subspecies bulgaricus strain WHH699, fermented milk and application thereof

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CN110771681A (en) * 2019-11-26 2020-02-11 昆明理工大学 Preparation method of alcohol-containing fermented milk beverage

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CN110771681A (en) * 2019-11-26 2020-02-11 昆明理工大学 Preparation method of alcohol-containing fermented milk beverage

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Publication number Priority date Publication date Assignee Title
CN114097921A (en) * 2021-12-09 2022-03-01 西南民族大学 Preparation method and application of milk protein source angiotensin converting enzyme inhibitory peptide
CN114097921B (en) * 2021-12-09 2023-04-18 西南民族大学 Preparation method and application of milk protein source angiotensin converting enzyme inhibitory peptide
CN115786174A (en) * 2022-09-27 2023-03-14 杭州娃哈哈科技有限公司 Lactobacillus delbrueckii subspecies bulgaricus strain WHH699, fermented milk and application thereof

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