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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