Table 2. ACE inhibitory activity, peptide content, and IER of goat milk fermented by LAB after reaching pH 4.6

Culture Inhibition of ACE (%) Peptide content (mg/mL) IER (% per mg/mL)
Pediococcus pentasaceus 1 W2SR04 20.44±2.33c 5.696±0.21a 3.60±0.49c
Lactobacillus kefiri YK4 58.65±8.87a 5.691±0.25a 10.31±1.55b
Lactobacillus fermentum S206 26.64±3.90c 4.809±0.23b 5.59±1.04c
Lactobacillus delbrueckii BD7 60.79±8.78a 4.767±0.27b 12.81±2.12ab
Lactobacillus kefiri JK17 56.94±2.81a 4.750±0.30b 12.06±1.23b
Lactobacillus fermentum R6 48.50±6.92ab 4.089±0.10c 11.83±1.42b
Lactobacillus R7F 42.85±5.10b 4.007±0.23c 10.66±0.73b
Lactococcus lactis ssp. lactis BD17 60.33±4.73a 4.037±0.27c 14.99±1.26 a
Lactobacillus rhamnosus R2 40.51±6.15b 3.658±0.19c 11.03±1.10b
Lactobacillus plantarum I W22408 39.69±4.70b 3.548±0.26c 11.15±0.53b
Different superscript in the same column indicated significant (p<0.05).
ACE, angiotensin-I-converting enzyme; IER, inhibitory efficiency ratio; LAB, lactic acid bacteria.