Table 1.
Characteristics of the RCEW inoculated (7.0 log10 cfu/mL) with selected LAB.
| RCEW | ||||||
|---|---|---|---|---|---|---|
| CT | FC13 | B15Z | CR12 | PR4 | DIBCA2 | |
| pH | 4.87 ± 0.05 a | 4.10 ± 0.04 c | 3.92 ± 0.04 d | 4.02 ± 0.05 d | 3.76 ± 0.05 e | 4.26 ± 0.05 b |
| LAB density (log10 cfu/mL) | 3.9 ± 0.1 d | 8.5 ± 0.2 a | 7.9 ± 0.2 b | 8.1 ± 0.1 b | 9.0 ± 0.2 a | 7.5 ± 0.1 c |
| Peptides (mg/L) | 364 ± 4 e | 703 ± 10 c | 775 ± 15 b | 819 ± 9 a | 795 ± 12 b | 525 ± 6 d |
| ACE-inhibitory activity (%) | 7.2 ± 0.2 d | 16.9 ± 0.2 c | 26.5 ± 0.2 b | 7.9 ± 0.4 d | 68.4 ± 0.6 a | 7.5 ± 0.3 d |
The data are the means of three independent experiments ± standard deviations (n = 3). a–e Values in the same row with different superscript letters differ significantly (p < 0.05). Fermentation was carried out at 30 °C (L. delbrueckii subsp. bulgaricus B15Z and L. lactis DIBCA2) or 37 °C (L. casei FC13, L. helveticus PR4, and S. thermophilus CR12). An uninoculated but incubated (30 °C) RCEW sample was used as control (CT).