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The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

D. Hrnjez, Ž. Vaštag, S. Milanović, et al.
Journal of Functional Foods 10 336 (2014)
DOI: 10.1016/j.jff.2014.06.016
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Considering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)

Divyang Solanki and Subrota Hati
Food Bioscience 23 16 (2018)
DOI: 10.1016/j.fbio.2018.03.004
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Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri

Canberk AY and Tuba ŞANLI
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 115 (2018)
DOI: 10.25308/aduziraat.340581
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Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

Tingting Zhou, Rui Huo, Lai-Yu Kwok, et al.
Journal of Dairy Science 102 (1) 223 (2019)
DOI: 10.3168/jds.2018-14602
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Impact of Proteolytic Lactobacillus helveticus MTCC5463 on Production of Bioactive Peptides Derived from Honey Based Fermented Milk

Subrota Hati, Amar Sakure and Surajit Mandal
International Journal of Peptide Research and Therapeutics 23 (3) 297 (2017)
DOI: 10.1007/s10989-016-9561-5
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In Silico and In vitro Analysis of Novel Angiotensin I-Converting Enzyme (ACE) inhibitory Bioactive Peptides Derived from Fermented Camel Milk (Camelus dromedarius)

Divyangkumar Solanki, Subrota Hati and Amar Sakure
International Journal of Peptide Research and Therapeutics 23 (4) 441 (2017)
DOI: 10.1007/s10989-017-9577-5
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Characterization of Antimicrobial and Antioxidative Peptides Synthesized by L. rhamnosus C6 Fermentation of Milk

Seema Rana, Rajesh Bajaj and Bimlesh Mann
International Journal of Peptide Research and Therapeutics 24 (2) 309 (2018)
DOI: 10.1007/s10989-017-9616-2
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El efecto antihipertensivo de las leches fermentadas

Karina N. Domínguez González, Alma E. Cruz Guerrero, Humberto González Márquez, et al.
Revista Argentina de Microbiología 46 (1) 58 (2014)
DOI: 10.1016/S0325-7541(14)70050-1
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Screening for proteolytically active lactic acid bacteria and bioactivity of peptide hydrolysates obtained with selected strains

T. Kliche, B. Li, W. Bockelmann, et al.
Applied Microbiology and Biotechnology 101 (20) 7621 (2017)
DOI: 10.1007/s00253-017-8369-3
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Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders

Manjula Nishanthi, Jayani Chandrapala and Todor Vasiljevic
International Dairy Journal 74 49 (2017)
DOI: 10.1016/j.idairyj.2017.01.002
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Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra
International Journal of Food Science & Technology 51 (4) 865 (2016)
DOI: 10.1111/ijfs.13054
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Antihypertensive and antithrombotic activities of a commercial fermented milk product made withLactobacillus caseiShirota andStreptococcus thermophilus

Karina N Domínguez-González, Alma Cruz-Guerrero, Humberto González-Márquez, et al.
International Journal of Dairy Technology 67 (3) 358 (2014)
DOI: 10.1111/1471-0307.12133
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Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei

Changkun Li, Lai-Yu Kwok, Zhihui Mi, et al.
Journal of Dairy Science 100 (12) 9495 (2017)
DOI: 10.3168/jds.2017-12970
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Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Hyung-Seok Yu, Na-Kyoung Lee, Hye-Lin Jeon, et al.
Korean Journal for Food Science of Animal Resources 36 (3) 427 (2016)
DOI: 10.5851/kosfa.2016.36.3.427
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Therapeutic potential of dairy bioactive peptides: A contemporary perspective

Saira Sultan, Nuzhat Huma, Masood Sadiq Butt, Muhammad Aleem and Munawar Abbas
Critical Reviews in Food Science and Nutrition 58 (1) 105 (2018)
DOI: 10.1080/10408398.2015.1136590
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Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Claudia Inés Vénica, María Cristina Perotti and Carina Viviana Bergamini
Dairy Science & Technology 94 (6) 561 (2014)
DOI: 10.1007/s13594-014-0180-7
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Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria

Subrota Hati, Nikita Patel, Amar Sakure and Surajit Mandal
International Journal of Peptide Research and Therapeutics 24 (1) 87 (2018)
DOI: 10.1007/s10989-017-9596-2
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Biological activities of lactobacilli relevant to cardiovascular health in skim milk

Alaa Abd El-Fattah, Sally Sakr, Samia Mahmoud El-Dieb and Hany Elkashef
Food Science and Biotechnology 26 (6) 1613 (2017)
DOI: 10.1007/s10068-017-0219-7
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The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Maryam Moslehishad, Saeed Mirdamadi, Mohamad Reza Ehsani, Hamid Ezzatpanah and Ali Akbar Moosavi-Movahedi
International Journal of Dairy Technology 66 (2) 279 (2013)
DOI: 10.1111/1471-0307.12017
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The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda and Lene Jespersen
International Journal of Food Science 2014 1 (2014)
DOI: 10.1155/2014/721067
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Milk-derived bioactive peptides: From science to applications

Hannu Korhonen
Journal of Functional Foods 1 (2) 177 (2009)
DOI: 10.1016/j.jff.2009.01.007
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Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum

Belal J. Muhialdin and Hussein L. Algboory
PharmaNutrition 6 (2) 69 (2018)
DOI: 10.1016/j.phanu.2018.02.002
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Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk

Subrota Hati, Nikita Patel and Surajit Mandal
Probiotics and Antimicrobial Proteins 10 (2) 277 (2018)
DOI: 10.1007/s12602-017-9279-5
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Effect of electro-activated sweet whey on growth of Bifidobacterium , Lactobacillus , and Streptococcus strains under model growth conditions

Ourdia Kareb, Claude P. Champagne, Julie Jean, Ahmed Gomaa and Mohammed Aïder
Food Research International 103 316 (2018)
DOI: 10.1016/j.foodres.2017.10.060
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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Lilia M. Beltrán-Barrientos, Hugo S. Garcia, Ricardo Reyes-Díaz, et al.
Foods 8 (12) 645 (2019)
DOI: 10.3390/foods8120645
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Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Mohammad Alizadeh Khaledabad, Zahra Ghasempour, Ehsan Moghaddas Kia, Mahmoud Rezazad Bari and Rasoul Zarrin
International Journal of Dairy Technology 73 (1) 67 (2020)
DOI: 10.1111/1471-0307.12625
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Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Ragİbe Karaçalı, Nİlgün Özdemİr and Ahmet H Çon
International Journal of Dairy Technology (2018)
DOI: 10.1111/1471-0307.12537
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Effects of Fermentation and Storage on Bioactive Activities in Milks and Yoghurts

Irma Sarita Rahmawati and Worapot Suntornsuk
Procedia Chemistry 18 53 (2016)
DOI: 10.1016/j.proche.2016.01.010
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Milk and Dairy Products in Human Nutrition

Hannu J. Korhonen and Pertti Marnila
Milk and Dairy Products in Human Nutrition 148 (2013)
DOI: 10.1002/9781118534168.ch8
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Dairy Processing and Quality Assurance

Nagendra P. Shah and Claude P. Champagne
Dairy Processing and Quality Assurance 235 (2015)
DOI: 10.1002/9781118810279.ch10
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Advances in Probiotic Technology

Shah Prasad
Advances in Probiotic Technology 338 (2015)
DOI: 10.1201/b18807-22
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Fermented Foods, Part I

Ami Patel and Nihir Shah
Fermented Foods, Part I 282 (2015)
DOI: 10.1201/b19872-16
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Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins

K.R. Elfahri, O.N. Donkor and T. Vasiljevic
International Dairy Journal 38 (1) 37 (2014)
DOI: 10.1016/j.idairyj.2014.03.010
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Properties of whey proteins obtained from different whey streams

Manjula Nishanthi, Todor Vasiljevic and Jayani Chandrapala
International Dairy Journal 66 76 (2017)
DOI: 10.1016/j.idairyj.2016.11.009
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Properties of acid whey as a function of pH and temperature

Jayani Chandrapala, Mikel C. Duke, Stephen R. Gray, et al.
Journal of Dairy Science 98 (7) 4352 (2015)
DOI: 10.3168/jds.2015-9435
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ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates

Sung-Min Lim, Na-Kyoung Lee, Keun-Kyu Park, Yoh-Chang Yoon and Hyun-Dong Paik
Korean Journal for Food Science of Animal Resources 31 (6) 886 (2011)
DOI: 10.5851/kosfa.2011.31.6.886
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Bioactive peptides from egg: a review

Z. F. Bhat, Sunil Kumar and Hina Fayaz Bhat
Nutrition & Food Science 45 (2) 190 (2015)
DOI: 10.1108/NFS-10-2014-0088
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Isolation of lactic acid bacteria bound to the porcine intestinal mucosa and an analysis of their moonlighting adhesins

Hideki KINOSHITA, Satoko OHUCHI, Kensuke ARAKAWA, et al.
Bioscience of Microbiota, Food and Health 35 (4) 185 (2016)
DOI: 10.12938/bmfh.16-012
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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

Alaa Abd El-Fattah, Sally Sakr, Samia El-Dieb and Hany Elkashef
Food Science and Biotechnology 25 (6) 1745 (2016)
DOI: 10.1007/s10068-016-0266-5
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ACE-inhibitory activity of probiotic yoghurt

O.N. Donkor, A. Henriksson, T.K. Singh, T. Vasiljevic and N.P. Shah
International Dairy Journal 17 (11) 1321 (2007)
DOI: 10.1016/j.idairyj.2007.02.009
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The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt

A.B. Shori, A.S. Baba and P.F. Chuah
Journal of the Taiwan Institute of Chemical Engineers 44 (5) 701 (2013)
DOI: 10.1016/j.jtice.2013.01.024
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Health Benefits of Fermented Foods and Beverages

R Malik and Sheenam Garg
Health Benefits of Fermented Foods and Beverages 297 (2015)
DOI: 10.1201/b18279-9
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Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Food Chemistry 156 264 (2014)
DOI: 10.1016/j.foodchem.2014.01.105
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Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

Jun-cai Hou, Fei Liu, Da-xi Ren, Wei-wei Han and Yue-ou Du
Journal of Zhejiang University-SCIENCE B 16 (4) 317 (2015)
DOI: 10.1631/jzus.B1400230
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Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Hannu J. Korhonen
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals 149 (2010)
DOI: 10.1002/9780813811048.ch11
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Functional Foods

H.J. Korhonen
Functional Foods 471 (2011)
DOI: 10.1533/9780857092557.3.471
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Effect of Flavourzyme®on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation byLactobacillus helveticus

Fatah Ahtesh, Lily Stojanovska, Nagendra Shah and Vijay Kumar Mishra
Journal of Food Science 81 (1) M135 (2016)
DOI: 10.1111/1750-3841.13177
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Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

Jayani Chandrapala, Mikel C. Duke, Stephen R. Gray, et al.
Separation and Purification Technology 160 18 (2016)
DOI: 10.1016/j.seppur.2015.12.046
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Bioactive peptides of animal origin: a review

Z. F. Bhat, Sunil Kumar and Hina Fayaz Bhat
Journal of Food Science and Technology 52 (9) 5377 (2015)
DOI: 10.1007/s13197-015-1731-5
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Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented byLactobacillus helveticusand Flavourzyme®

Min Shi, Fatah Ahtesh, Michael Mathai, Andrew J. McAinch and Xiao Q. Su
International Journal of Food Science & Technology 52 (1) 137 (2017)
DOI: 10.1111/ijfs.13253
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Evaluation of probiotic potentials of Lactobacillus isolated from traditional fermented foods of Garo Hills, Meghalaya, India

Birendra K. Mishra, Subrota Hati, Sujit Das and Reena Kumari
Reviews in Medical Microbiology 29 (3) 120 (2018)
DOI: 10.1097/MRM.0000000000000139
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Optimization of conditions for generation of antimicrobial peptides from milk proteins by Lactobacillus spp.

Rana Seema and Bajaj Rajesh
African Journal of Microbiology Research 9 (24) 1573 (2015)
DOI: 10.5897/AJMR2015.7464
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Antioxidant peptides isolated from synbiotic yoghurt exhibit antiproliferative activities against HT-29 colon cancer cells

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
International Dairy Journal 63 99 (2016)
DOI: 10.1016/j.idairyj.2016.08.003
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In Vitro and In Silico Analysis of Novel ACE-Inhibitory Bioactive Peptides Derived from Fermented Goat Milk

Heena Parmar, Subrota Hati and Amar Sakure
International Journal of Peptide Research and Therapeutics 24 (3) 441 (2018)
DOI: 10.1007/s10989-017-9630-4
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Purification and Production of Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Bioactive Peptides Derived from Fermented Goat Milk

Heena Parmar, Subrota Hati, Gauravkumar Panchal and Amar A. Sakure
International Journal of Peptide Research and Therapeutics (2019)
DOI: 10.1007/s10989-019-09902-7
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Whey Proteins

Bimlesh Mann, Syamala Athira, Rajan Sharma, Rajesh Kumar and Prabin Sarkar
Whey Proteins 519 (2019)
DOI: 10.1016/B978-0-12-812124-5.00015-1
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Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt

B. N. P. Sah, T. Vasiljevic, S. McKechnie and O. N. Donkor
Journal of Food Science and Technology 53 (3) 1698 (2016)
DOI: 10.1007/s13197-015-2100-0
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Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties

Marli Busanello, Marsilvio Lima De Moraes Filho, Karla Bigetti Guergoletto and Sandra Garcia
Nutrition & Food Science 49 (2) 249 (2019)
DOI: 10.1108/NFS-03-2018-0098
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Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements

Ye Heng Lim, Hooi Ling Foo, Teck Chwen Loh, Rosfarizan Mohamad and Norhani Abdullah
Journal of Animal Science and Biotechnology 10 (1) (2019)
DOI: 10.1186/s40104-019-0323-z
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Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts

Paloma Delgado-Fernández, Nieves Corzo, Agustín Olano, Oswaldo Hernández-Hernández and F. Javier Moreno
International Dairy Journal 89 77 (2019)
DOI: 10.1016/j.idairyj.2018.09.003
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Ex Vivo Study of Laban's Role in Decreasing Hemolysis Crisis in G6PD-Deficient Patients

Wissam Zam and Loay Belal
Journal of Nutrition and Metabolism 2020 1 (2020)
DOI: 10.1155/2020/8034672
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Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi

Mohamed H. Abd El-Salam and Safinaz El-Shibiny
Akademik Gıda 67 (2018)
DOI: 10.24323/akademik-gida.417892
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The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

Mahmoud Abdel-Hamid, Ehab Romeih, Raúl Ricardo Gamba, et al.
International Dairy Journal 91 1 (2019)
DOI: 10.1016/j.idairyj.2018.12.007
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Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

Jicheng Wang, Changkun Li, Jiangang Xue, et al.
Journal of Dairy Science 98 (6) 3655 (2015)
DOI: 10.3168/jds.2015-9336
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Antibacterial and antiproliferative peptides in synbiotic yogurt—Release and stability during refrigerated storage

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 99 (6) 4233 (2016)
DOI: 10.3168/jds.2015-10499
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Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

K.R. Elfahri, T. Vasiljevic, T. Yeager and O.N. Donkor
Journal of Dairy Science 99 (1) 31 (2016)
DOI: 10.3168/jds.2015-10160
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Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 98 (9) 5905 (2015)
DOI: 10.3168/jds.2015-9450
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Fermented milks fromEnterococcus faecalisTH563 andLactobacillus delbrueckiisubsp.bulgaricusLA2 manifest different degrees of ACE-inhibitory and immunomodulatory activities

Daniela Regazzo, Laura Da Dalt, Angiolella Lombardi, et al.
Dairy Science & Technology 90 (4) 469 (2010)
DOI: 10.1051/dst/2010009
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Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

Marsilvio Lima Moraes Filho, Marli Busanello and Sandra Garcia
British Food Journal 121 (11) 2746 (2019)
DOI: 10.1108/BFJ-02-2019-0116
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Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry

Duc Doan Nguyen, Francesco Busetti, Stuart Keith Johnson and Vicky Ann Solah
Food Research International 106 98 (2018)
DOI: 10.1016/j.foodres.2017.12.035
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Antihypertensive Peptide Activity in Dutch-Type Cheese Models Prepared with Different Additional Strains of Lactobacillus Genus Bacteria

Monika Garbowska, Antoni Pluta and Anna Berthold-Pluta
Applied Sciences 9 (8) 1674 (2019)
DOI: 10.3390/app9081674
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Dairy constituents and neurocognitive health in ageing

David A. Camfield, Lauren Owen, Andrew B. Scholey, Andrew Pipingas and Con Stough
British Journal of Nutrition 106 (2) 159 (2011)
DOI: 10.1017/S0007114511000158
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Extraction, purification and characterization of low molecular weight Proline iminopeptidase from probiotic L. plantarum for meat tenderization

Preeti Chanalia, Dimpi Gandhi, Pooja Attri and Suman Dhanda
International Journal of Biological Macromolecules 109 651 (2018)
DOI: 10.1016/j.ijbiomac.2017.12.092
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Probiotic viability in yoghurts containing oligosaccharides derived from lactulose (OsLu) during fermentation and cold storage

Paloma Delgado-Fernández, Oswaldo Hernández-Hernández, Agustín Olano, F. Javier Moreno and Nieves Corzo
International Dairy Journal 102 104621 (2020)
DOI: 10.1016/j.idairyj.2019.104621
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Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum

Gauravkumar Panchal, Subrota Hati and Amar Sakure
LWT 119 108887 (2020)
DOI: 10.1016/j.lwt.2019.108887
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Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model

J.E. Dalziel, G.A. Smolenski, C.M. McKenzie, S.R. Haines and L. Day
Journal of Functional Foods 47 116 (2018)
DOI: 10.1016/j.jff.2018.05.039
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Streptococcus thermophilus alters the expression of genes associated with innate and adaptive immunity in human peripheral blood mononuclear cells

Narges Dargahi, Joshua Johnson, Vasso Apostolopoulos and Hossam M Ashour
PLOS ONE 15 (2) e0228531 (2020)
DOI: 10.1371/journal.pone.0228531
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Techno-functional Characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India

Sujit Das, Birendra Kumar Mishra and Subrota Hati
Current Research in Food Science (2020)
DOI: 10.1016/j.crfs.2020.01.002
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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Fangda Sun, Yingying Hu, Xiaoyu Yin, Baohua Kong and Ligang Qin
Process Biochemistry 89 37 (2020)
DOI: 10.1016/j.procbio.2019.10.029
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