Table 2.

ACE-inhibitory activities in the low-molecular-weight fraction (< 7 kDa) of whey fermentates by lactic acid bacteria

Samples	ACEI (%)	aIC50 (μg/mL)
P. acidilactici SDL1414	84.70 ± 0.67	19.78 ± 1.73
L. plantarum JDFM44	84.00 ± 1.05	65.53 ± 7.99
Ent. faecium SC54	55.40 ± 1.73	70.50 ± 11.2
P. acidilactici DM9	54.90 ± 0.90	96.70 ± 20.86
L. berevis SDL1411	79.03 ± 3.40	1280 ± 300
P. pentosaceus SDL1409	72.90 ± 1.60	2070 ± 550
L. rhamnosus JDFM6	52.40 ± 2.10	2130 ± 700
Captopril (control)	90.82 ± 10.30	5.0 ± 0.10

^aConcentration of peptide needed to inhibit 50% of original ACE activity. The data in this table represent samples that showed ACEI ability ≥ 50% out of 34 fermented samples