Production angiotensin I-converting enzyme (ACE) inhibitory peptides using soy-powder based medium fermented with Lactobacillus plantarum
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Shu Chen Wang, Jie-Syun Huang, Zong-Tsi Chen, Shih-Ying Chen, Chen Kai Chang, Chih Kwang Chiu and Pin Der Duh

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Lactobacillus plantarum was grown on soy powder based medium with or without fortified local agricultural products fermentation
at 35°C for 24 hours to investigate the fermentation condition. Soy powder based medium treated with or without protease
(Alcalase) fermented by L. plantarum will affect the ACE inhibition rates. Batch fermentation was carried out in a 10 L fermenter
containing 7.0 L fermentation medium which was sterilized at 121°C for 20 min. The pH was automatically recorded. The temperature
and agitation speed were maintained at 35°C and 100 rpm, respectively. There was no aeration. During the fermentation time, cell
growth was determined as CFU using MRS agar plates containing CaCO3. ACE inhibitory rates were analyzed by colorimetric
method. The cell number from 12 hours to 24 hours was maintaining at 109 CFU/mL and pH was reduced from pH 6.0 to pH3.9.
ACE inhibitory rates were evaluated from 89 % to 98 % during 8-24 hours fermentation. The above results have demonstrated that
ACE inhibitory peptide production with soy powder based medium fermented with L. plantarum is possible.

Biography :

Shu Chen Wang has completed her PhD from Chung Hsing University, Taiwan. She was the head of department of food science and technology from 2002-2007. She has
published more than 30 papers in food science journals. Recently, her research is focus on fermentation and functionality of lactic acid bacteria.