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<p>Milk protein-derived bioactive peptides, known for their health benefits, are mainly produced during lactic acid bacteria (LAB)-mediated fermentation. This study evaluated the acidification profile, peptide and free amino acid content, and ACE-inhibitory activity of skim milk fermentates (0 and 24&#xa0;h, 42&#xa0;°C) from ten <i>Lactobacillus</i> spp. isolated from traditional sweet curd (<i>misti dahi</i>) of West Bengal, India. Fermentation in 12% skim milk revealed significant strain-dependent variations. After 24&#xa0;h, pH ranged from 3.67 to 4.07, titratable acidity from 0.98% to 1.32% lactic acid, peptide content from 1.54 to 2.47&#xa0;mg leucine/ml, and free amino acids from 0.11 to 0.35&#xa0;mg leucine/ml. <i>Lactobacillus delbrueckii</i> subsp. <i>indicus</i> (JSL<sub>2</sub>P<sub>2</sub>) showed the highest peptide yield (2.47&#xa0;mg leucine/ml) and ACE-inhibitory activity (47.86%), indicating its potential as a functional culture for producing bioactive peptides in dairy and functional food applications.</p>

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Acidification, proteolysis, and ACE-inhibitory activity of skim milk fermented with thermophilic Lactobacillus spp. isolated from the traditional Indian sweet curd of West Bengal

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Ankita Pandit,
  • Pinaki Ranjan Ray,
  • Surajit Mandal,
  • Amit Kumar Barman,
  • Akash Mukherjee,
  • Anindita Debnath

摘要

Milk protein-derived bioactive peptides, known for their health benefits, are mainly produced during lactic acid bacteria (LAB)-mediated fermentation. This study evaluated the acidification profile, peptide and free amino acid content, and ACE-inhibitory activity of skim milk fermentates (0 and 24 h, 42 °C) from ten Lactobacillus spp. isolated from traditional sweet curd (misti dahi) of West Bengal, India. Fermentation in 12% skim milk revealed significant strain-dependent variations. After 24 h, pH ranged from 3.67 to 4.07, titratable acidity from 0.98% to 1.32% lactic acid, peptide content from 1.54 to 2.47 mg leucine/ml, and free amino acids from 0.11 to 0.35 mg leucine/ml. Lactobacillus delbrueckii subsp. indicus (JSL2P2) showed the highest peptide yield (2.47 mg leucine/ml) and ACE-inhibitory activity (47.86%), indicating its potential as a functional culture for producing bioactive peptides in dairy and functional food applications.