Lactic acid bacteria harbor a unique proteolytic system that will hydrolyse substrate proteins; in this process, small to medium size peptides are released in the fermentation medium. Some of these peptides display specific bioactivities, and will confer health-promoting properties to the finished product.
Lactobacillus helveticus VFH045 has been isolated from yak milk yogurt, in the Altaï mountains of Mongolia. The strain presents a remarkable proteolytic activity over a variety of protein substrates. Hydrolysis of milk casein by L. helveticus VFH045 leads to the release of peptides with a capacity to inhibit angiotensin-converting enzyme (ACE), which is involved in…
Lactobacillus delbrueckii VFL050 presents superior growth performance and acidification capacity, and is therefore suitable for the production of fermented dairy products, especially yogurts. Furthermore, hydrolysis of milk casein by this unique strain leads to the generation of bioactive casein phosphopeptides that will facilitate the solubilisation and subsequent absorption of calcium.
