Table 3.

Characteristics of the RCEW fractions R-UF (prior fermentation) and fR-UF (after fermentation with Lactobacillus helveticus PR4 at 37 °C for 24 h).

	R-UF	fR-UF
pH	5.2 ± 0.1 a	3.82 ± 0.2 b
LAB density (log10 cfu/mL)	7.21 ± 0.2 b	8.82 ± 0.4 a
Peptides (mg/L)	65 ± 5 b	3230 ± 25 a
TFAA (mg/L)	50 ± 2 b	896 ± 12 a
Lactose (%)	5.2 ± 0.2 a	3.5 ± 0.1 b
ACE-inhibitory activity (%)	nd	88.2 ± 1.1

LAB, thermophilic presumptive lactic acid bacteria; TFAA, total free amino acids. The data are the means of three independent experiments ± standard deviations (n = 3). ^a,b Values in the same row, with different superscript letters, differ significantly (p < 0.05).