ACE-inhibitory activity of milk fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007

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JNSF_43_2_141.pdf (457.78 KB)

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Authors

Rasika, D.M.D.^iDepartment of Animal Science, Faculty of Agriculture, University of Peradeniya^pPeradeniya.

Ueda, T.^iDepartment of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University^p1 Honjo-Machi, Saga 840-8502, Japan

Jayakody, L.N.^iGraduate School of Agriculture, Saga University^p1 Honjo-Machi, Saga, 840-8502, Japan

Suriyagoda, L.D.B.^iDepartment of Crop Science, Faculty of Agriculture, University of Peradeniya^pPeradeniya

Silva, K.F.S.T.^iDepartment of Animal Science, Faculty of Agriculture, University of Peradeniya^pPeradeniya.

Ando, S.^iDepartment of Chemistry, Faculty of Science, Fukuoka University^i8-19-1 Nanakuma, Jonan-ku, Fukuoka 814-0180, Japan

Vidanarachchi, J.K. ^iDepartment of Animal Science, Faculty of Agriculture, University of Peradeniya^pPeradeniya.

Publisher

National Science Foundation:Colombo 07

Keywords

Food Science & Technology, ACE inhibitory activity, Lactococcus lactis, Milk, Saccharomyces cerevisiae

Citation

Journal of the National Science Foundation of Sri Lanka, 43(2):p.141-151

URI

http://vidya.nsf.gov.lk:8080/pdfs/JNSF_43_2/JNSF_43_2_141.pdf
https://viduketha.nsf.gov.lk/handle/123456789/638

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Journal of the National Science Foundation of Sri Lanka (JNSF)