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    Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir
    (Wiley, 2018) Sanli, Tuba; Akal, Havva Ceren; Yetisemiyen, Atila; Hayaloglu, Ali Adnan
    The angiotensin-converting enzyme (ACE)-inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples showed almost similar peptide profiles as detected by RP-HPLC, but quantitative differences were observed during storage. The ACE-inhibitory activities of different lactic cultures did not exhibit a linear tendency during storage period. After 7days of storage, there was a significant increase in ACE-inhibitory activity of the sample fermented with Lactobacillus helveticus. However, a kefir sample containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis exhibited a higher ACE-inhibitory activity (92.23%) compared to the other samples.
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    Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese
    (Elsevier, 2020) Kocak, Ali; Sanli, Tuba; Anli, Elif Ayse; Hayaloglu, Ali Adnan
    A mixed commercial starter culture containing Lactococcus lactis subps lactis and Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct cultures including Lactobacillus casei (Cheese B), Lactobacillus plantarum (Cheese C) and Lactobacillus bulgaricus (Cheese D) in the manufacture of white brined cheese using goat's milk. Use of adjunct culture was not significantly affected pH and gross chemical composition except for nitrogenous compounds; however, use of adjunct cultures in cheese manufacture showed a potential increase in ACE-inhibitory and antioxidant activity parallel to the increase in water-soluble nitrogenous compounds until the 60th day of ripening. The highest antioxidant and ACE-inhibitory activity was detected in cheese D (62.55%) and cheese B (51.95%), respectively. All cheese samples showed almost similar peptide profile; however, quantitative differences were observed. In conclusion, use of adjunct cultures in while-brined goat-milk cheese manufacturing contribute to increase in ACE-inhibitory activity and antioxidant activity.