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Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity

Published online by Cambridge University Press:  05 January 2009

Vanessa Hamme ,
Frederic Sannier ,
Jean-Marie Piot ,
Sandrine Didelot  and
Stephanie Bordenave-Juchereau
Vanessa Hamme
Affiliation:
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France
Frederic Sannier
Affiliation:
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France
Jean-Marie Piot
Affiliation:
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France
Sandrine Didelot
Affiliation:
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France
Stephanie Bordenave-Juchereau*
Affiliation:
Laboratoire LIENS, CNRS UMR 6250, site Marie Curie, UFR Sciences, Avenue Michel Crépeau, F-17042 La Rochelle cedex 01, France
*
*For correspondence; e-mail: sbordena@univ-lr.fr
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Abstract

Unsupplemented acid goat whey containing 0·96% protein and 2·76% lactose was fermented aerobically with 32 microflora extracted from various raw milk cheeses and dairy products. These microflora were screened for their ability to hydrolyse whey proteins (α-lactalbumin and/or β-lactoglobulin) and to generate peptides inhibitors of Angiotensin I Converting Enzyme. Five microflora were able to degrade whey protein. The most efficient microflora was able to fully hydrolyse α-lactalbumin and to a lesser extend β-lactoglobulin. It was extracted from Bamalou des Pyrenées cheese. Micro-organisms involved consisted of yeast Kluyveromyces marxianus and lactobacillus Lactobacillus rhamnosus. Both were able to produce ACE inhibitory peptides after whey fermentation.

Keywords

Whey fermentationKluyveromyces marxianusLactobacillus rhamnosusACE inhibition
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 2 , May 2009 , pp. 152 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

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