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Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Mila...

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Detalles Bibliográficos
Autores principales:	Ogata, Masaya, Uchiyama, Jumpei, Ahhmed, Abdulatef M., Sakuraoka, Seiichi, Taharaguchi, Satoshi, Sakata, Ryoichi, Mizunoya, Wataru, Takeda, Shiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324876/ https://www.ncbi.nlm.nih.gov/pubmed/35885366 http://dx.doi.org/10.3390/foods11142123

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