Jump to Main Content
- Zhou, Jianzhong, et al. Show all 6 Authors
- Food & function 2018 v.9 no.4 pp. 2270-2281
- Avena sativa; Lactobacillus plantarum; Rhizopus oryzae; cell viability; electrophoresis; functional foods; functional properties; fungi; growth performance; hydrolysis; hypertension; ingredients; inhibitory concentration 50; lactic acid bacteria; molecular weight; oats; peptides; peptidyl-dipeptidase A; probiotics; protein content; protein degradation; proteins; reversed-phase high performance liquid chromatography; solid state fermentation; therapeutics; whole grain foods
- ... This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. ory ...