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Table 4 ACE inhibitory activity of the soy milk fermented with L. fermentum M2 and L. casei NK9

From: Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk

Cultures

ACE inhibitory Activity (%)

M2

48.44 ± 0.01a

NK9

41.33 ± 0.02b

  1. *Values with different superscripts differ significantly (p < 0.05), ACE inhibitory activity (%) Mean ± SD
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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