Lactobacillus fermentum MAK20L13F and Increased ACE Inhibitor Activity

• Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage.

  • 2019-01
  • Journal of Dairy Science 102(1)
  • • Tingting Zhou
    • Rui Huo
    • L. Kwok
    • Changkun Li
    • Yuzhu Ma
    • ZhiHui Mi
    • Yongfu Chen

  • PubMed: 30343912
  • DOI: 10.3168/jds.2018-14602

  3 Insights on

  • Increased ACE Inhibitor Activity

  • Low evidence
  • Rigorous Journal

  The H9 treatment significantly increased the ACEI activity of the fermented milks.

  Effect

  Beneficial

  Effect size

  Large

  Significant

  Yes