Alternate Title: Optimized Co-fermentation of Horse Milk by Yeast and Lactic Acid Bacteria to Produce Angiotensin-converting Enzyme-Inhibiting Peptides. (English)

المؤلفون: 唐 蓉, 王 康, 郭元晟, 刘彦敏, 孙建萍, 朱建军, 伊日布斯

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 6, p236-245, 10p

مصطلحات موضوعية: ANGIOTENSIN converting enzyme, RESPONSE surfaces (Statistics), LACTIC acid bacteria, PEPTIDES, HORSES, FERMENTED milk, FERMENTATION, FERMENTED beverages

Alternate Title: Isolation of Bacillus subtilis natto from Chinese Traditional Fermented Soybean Foods and Their Use in Fermentation of Natto. (English)

المؤلفون: 刘彦敏, 沈 璐, 王 康, 严金平, 伊日布斯

المصدر: Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 2, p208-214, 7p

مصطلحات موضوعية: SOYFOODS, BACILLUS subtilis, FERMENTED foods, SENSORY evaluation, SEQUENCE analysis, STREPTAVIDIN, RIBOSOMAL RNA