| 抗ACE活性之瑞士乳杆菌的筛选 |
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| 引用本文： | 潘道东.抗ACE活性之瑞士乳杆菌的筛选[J].食品科学,2007,28(2):145-148. |
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| 作者姓名： | 潘道东 |
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| 作者单位： | 南京师范大学金陵女子学院食品科学与工程系,江苏,南京,210097 |
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| 基金项目： | 国家自然科学基金;教育部重点实验室基金;江苏省自然科学基金 |
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| 摘 要： | 为了筛选能发酵牛乳产生较强抗高血压活性肽的乳酸菌，本研究通过发酵乳的抑制ACE活性试验，从二种干酪制品的混合样品中分离筛选出能发酵牛乳产生较强抗ACE活性的乳杆菌1002、1004和1006。经糖发酵、生长温度、精氨酸发酵产氨、产硫化氢试验及细胞壁中二氨基庚二酸（DAP）成分分析，确认它们均为瑞士乳杆菌。
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| 关 键 词： | 发酵乳 瑞士乳杆菌 |
| 文章编号： | 1002-6630（2007）02-0145-04 |
| 修稿时间： | 2006-01-23 |
Strains Screening of Lactobacillus helveticus with Anti-ACE Activity |
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| PAN Dao-dong.Strains Screening of Lactobacillus helveticus with Anti-ACE Activity[J].Food Science,2007,28(2):145-148. |
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| Authors: | PAN Dao-dong |
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| Abstract: | Anti- angiotensin- I-converting enzyme (ACE) were screened for obtaining the lactic acid strains which could ferment milk produce fermented milk conducting for the anti-ACE activity. 3 strains have been isolated and purified from the mixed cheese samples. These strains could ferment milk to produce anti-ACE activity significantly, and is identified as Lactobacillus helveticus. |
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| Keywords: | ACE |
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