Abstract: An improved ultraviolet spectrometric method was used to determine the ACE inhibitory activity of skim milk fermented by single or mixed strains of Lactobacillus helveticus mb2-1 and Streptococcus thermophilic mb5-1, both of which were isolated from Sayram Ketteki yoghurt, a home-made traditional fermented milk in Xinjiang, as well as Kluyveromycus marxianus Y6. The highest ACE inhibitory rate was observed after 48 hours of fermentation by single strains of Lactobacillus helveticus mb2-1 and Streptococcus thermophilic mb5-1 to be 70.75% and 47.17%, respectively, and the values were 75.68% and 44.85% respectively when combined with Kluyveromycus marxianus Y6.

Key words: Sayram Ketteki；Yoghurt；Lactobacillus helveticus；Streptococcus thermophilic；Kluyveromycus marxianus；angiotensin-converting enzyme (ACE)

摘要： 利用改进的紫外分光光度法,测定从新疆赛里木拉丝酸奶中分离出的瑞士乳杆菌mb2-1、嗜热链球菌mb5-1以及马克斯克鲁维酵母Y6单菌和混菌发酵脱脂乳对血管紧张素转化酶抑制率。结果表明：瑞士乳杆菌mb2-1、嗜热链球菌mb5-1单菌发酵对血管紧张素转化酶抑制率48h达到最高,分别为70.75%、47.17%;与马克斯克鲁维酵母Y6混合发酵48h,对血管紧张素转化酶抑制率分别为75.68%和44.85%。

关键词: 赛里木;酸奶;瑞士乳杆菌;嗜热链球菌;马克斯克鲁维酵母;血管紧张素转化酶