{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T09:33:38Z","timestamp":1787564018712,"version":"build-2736575974"},"reference-count":94,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,3,7]],"date-time":"2024-03-07T00:00:00Z","timestamp":1709769600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002923","name":"CONICET","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002923","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100021778","name":"Agencia Nacional De Promocion Cientifica Y Tecnologica","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100021778","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["clinicalkey.es","elsevier.es","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Revista Argentina de Microbiolog\u00eda"],"published-print":{"date-parts":[[2024,7]]},"DOI":"10.1016\/j.ram.2024.02.003","type":"journal-article","created":{"date-parts":[[2024,4,9]],"date-time":"2024-04-09T09:13:26Z","timestamp":1712654006000},"page":"336-345","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"title":["Health-promoting peptides in fermented beverages"],"prefix":"10.1016","volume":"56","author":[{"given":"Gisselle Raquel","family":"Apud","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Irina","family":"Kristof","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silvana Cecilia","family":"Ledesma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Gilda","family":"Stivala","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pedro Adrian","family":"Aredes Fernandez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ram.2024.02.003_bib0475","doi-asserted-by":"crossref","first-page":"965","DOI":"10.1016\/j.foodchem.2008.05.015","article-title":"Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees","volume":"111","author":"Alcaide-Hidalgo","year":"2008","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0480","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1111\/j.1750-3841.2007.00450.x","article-title":"Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system","volume":"72","author":"Alcaide-Hidalgo","year":"2007","journal-title":"J Food Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0485","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.ijfoodmicro.2003.10.013","article-title":"Saccharomyces cerevisiae\u2013Oenococcus oeni interactions in wine: current knowledge and perspectives","volume":"93","author":"Alexandre","year":"2004","journal-title":"Int J Food Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0490","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1111\/j.1755-0238.2006.tb00051.x","article-title":"Yeast autolysis in sparkling wine \u2013 a review","volume":"12","author":"Alexandre","year":"2006","journal-title":"Aust J Grape Wine Res"},{"key":"10.1016\/j.ram.2024.02.003_bib0495","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.cofs.2015.05.002","article-title":"Structure and function of plant protein-derived antihypertensive peptides","volume":"4","author":"Aluko","year":"2015","journal-title":"Curr Opin Food Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0500","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.ijfoodmicro.2013.02.003","article-title":"Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni","volume":"163","author":"Apud","year":"2013","journal-title":"Int J Food Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0505","doi-asserted-by":"crossref","first-page":"809","DOI":"10.2174\/1389201014666131227113223","article-title":"Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine","volume":"14","author":"Apud","year":"2013","journal-title":"Curr Pharm Biotechnol"},{"key":"10.1016\/j.ram.2024.02.003_bib0510","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1007\/s00284-004-4367-7","article-title":"Effect of dipeptides on the growth of Oenococcus oeni in synthetic medium deprived of amino acids","volume":"49","author":"Aredes-Fern\u00e1ndez","year":"2004","journal-title":"Curr Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0515","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1007\/s10529-010-0446-y","article-title":"Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model","volume":"33","author":"Aredes-Fern\u00e1ndez","year":"2011","journal-title":"Biotechnol Lett"},{"key":"10.1016\/j.ram.2024.02.003_bib0520","series-title":"Encyclopedia of food microbiology","first-page":"800","article-title":"Wines: malolactic fermentation","author":"Bartowsky","year":"2014"},{"key":"10.1016\/j.ram.2024.02.003_bib0525","first-page":"74","article-title":"Control of malolactic fermentation in wine. A review","volume":"25","author":"Bauer","year":"2004","journal-title":"South African J Enol Vitic"},{"key":"10.1016\/j.ram.2024.02.003_bib0530","doi-asserted-by":"crossref","first-page":"130690","DOI":"10.1016\/j.foodchem.2021.130690","article-title":"Identification of novel antihypertensive peptides from wine lees hydrolysate","volume":"366","author":"Bravo","year":"2022","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0535","series-title":"Beer in health and disease prevention","first-page":"213","article-title":"Beer composition: an overview","author":"Buiatti","year":"2009"},{"key":"10.1016\/j.ram.2024.02.003_bib0540","first-page":"40","article-title":"The effect of different sugars on water kefir grains","volume":"7","author":"\u00c7evik","year":"2019","journal-title":"Turk J Agric For"},{"key":"10.1016\/j.ram.2024.02.003_bib0545","doi-asserted-by":"crossref","first-page":"3825","DOI":"10.1111\/1541-4337.12651","article-title":"Bioactive peptides from food fermentation: a comprehensive review of their sources, bioactivities, applications, and future development","volume":"19","author":"Chai","year":"2020","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"10.1016\/j.ram.2024.02.003_bib0550","doi-asserted-by":"crossref","first-page":"1738","DOI":"10.3390\/nu10111738","article-title":"Food-derived bioactive peptides in human health: challenges and opportunities","volume":"10","author":"Chakrabarti","year":"2018","journal-title":"Nutrients"},{"key":"10.1016\/j.ram.2024.02.003_bib0555","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: microbiota and beyond","volume":"44","author":"Cifelli","year":"2017","journal-title":"Curr Opin Biotechnol"},{"key":"10.1016\/j.ram.2024.02.003_bib0560","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1079\/NRR200482","article-title":"Wine polyphenols and promotion of cardiac health","volume":"17","author":"Cooper","year":"2004","journal-title":"Nutr Res Rev"},{"key":"10.1016\/j.ram.2024.02.003_bib0565","doi-asserted-by":"crossref","first-page":"440","DOI":"10.1016\/S0165-9936(03)00704-0","article-title":"Analysis of beer components by capillary electrophoretic methods","volume":"22","author":"Cortacero-Ram\u00edrez","year":"2003","journal-title":"Trends Anal Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0570","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.foodchem.2013.01.059","article-title":"Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimization and product stability","volume":"139","author":"Costa","year":"2013","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0575","series-title":"Wine chemistry and biochemistry","first-page":"27","article-title":"Biochemical transformations produced by malolactic fermentation","author":"Costantini","year":"2007"},{"key":"10.1016\/j.ram.2024.02.003_bib0580","first-page":"100047","article-title":"Enzymatic hydrolysis and microbial fermentation: the most favorable biotechnological methods for the release of bioactive peptides","volume":"23","author":"Cruz-Casas","year":"2021","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0585","doi-asserted-by":"crossref","first-page":"316","DOI":"10.3390\/nu9040316","article-title":"Angiotensin-I-converting enzyme (ACE)-inhibitory peptides from plants","volume":"9","author":"Daskaya-Dikmen","year":"2017","journal-title":"Nutrients"},{"key":"10.1016\/j.ram.2024.02.003_bib0590","doi-asserted-by":"crossref","first-page":"13301","DOI":"10.1074\/jbc.M116.719575","article-title":"Role of aromatic amino acids in lipopolysaccharide and membrane interactions of antimicrobial peptides for use in plant disease control","volume":"291","author":"Datta","year":"2016","journal-title":"J Biol Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0595","first-page":"443","article-title":"Effects of moderate beer consumption on health and disease: a consensus document","volume":"26","author":"De Gaetano","year":"2016","journal-title":"Nutr Metab"},{"key":"10.1016\/j.ram.2024.02.003_bib0600","first-page":"1","article-title":"Understanding the mechanism for the structure\u2013activity relationship of food-derived ACEI peptides","volume":"39","author":"Ding","year":"2021","journal-title":"Food Rev Int"},{"key":"10.1016\/j.ram.2024.02.003_bib0605","doi-asserted-by":"crossref","DOI":"10.1128\/AEM.00566-20","article-title":"Microbial dynamics in traditional and modern sour beer production","volume":"86","author":"Dysvik","year":"2020","journal-title":"Appl Environ Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0610","first-page":"1","article-title":"Additional advances related to the health benefits associated with kombucha consumption","volume":"20","author":"Esatbeyoglu","year":"2022","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.ram.2024.02.003_bib0615","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/S0378-1097(00)00106-3","article-title":"Purification and partial characterization of Oenococcus oeni exoprotease","volume":"185","author":"Far\u00edas","year":"2000","journal-title":"FEMS Microbiol Lett"},{"key":"10.1016\/j.ram.2024.02.003_bib0620","doi-asserted-by":"crossref","first-page":"31","DOI":"10.3390\/fermentation8010031","article-title":"New malolactic bacteria strains isolated from wine microbiota: characterization and technological properties","volume":"8","author":"Filimon","year":"2022","journal-title":"Fermentation"},{"key":"10.1016\/j.ram.2024.02.003_bib0625","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.ijfoodmicro.2008.05.039","article-title":"Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity","volume":"127","author":"Folio","year":"2008","journal-title":"Int J Food Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0630","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1590\/S0101-20612014005000012","article-title":"Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage","volume":"34","author":"Fu","year":"2014","journal-title":"Food Sci Technol Res"},{"key":"10.1016\/j.ram.2024.02.003_bib0635","series-title":"Alcoholic beverages","first-page":"180","article-title":"Sake: quality characteristics flavour chemistry and sensory analysis","author":"Furukawa","year":"2012"},{"key":"10.1016\/j.ram.2024.02.003_bib0640","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1080\/87559129.2015.1041184","article-title":"Red and green macroalgae for fish and animal feed and human functional food development","volume":"32","author":"Garc\u00eda-Vaquero","year":"2016","journal-title":"Food Rev Int"},{"key":"10.1016\/j.ram.2024.02.003_bib0645","doi-asserted-by":"crossref","first-page":"02001","DOI":"10.1051\/bioconf\/20224502001","article-title":"Food-derived bioactive peptides-methods for purification and analysis","volume":"45","author":"Garmidolova","year":"2022","journal-title":"BIO Web Conf EDP Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0650","doi-asserted-by":"crossref","first-page":"109369","DOI":"10.1016\/j.foodres.2020.109369","article-title":"Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile","volume":"137","author":"Garofalo","year":"2020","journal-title":"Food Res Int"},{"key":"10.1016\/j.ram.2024.02.003_bib0655","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1006\/fstl.2001.0855","article-title":"Hypolipidemic effect of beer proteins in experiment on rats","volume":"35","author":"Gorinstein","year":"2002","journal-title":"LWT \u2013 Food Sci Technol"},{"key":"10.1016\/j.ram.2024.02.003_bib0660","doi-asserted-by":"crossref","first-page":"3097","DOI":"10.1080\/10408398.2017.1352564","article-title":"Peptides: production, bioactivity, functionality, and applications","volume":"58","author":"Hajfathalian","year":"2018","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.ram.2024.02.003_bib0665","series-title":"Novel food fermentation technologies, food engineering series","first-page":"293","article-title":"Bioactive compounds from fermented food products","author":"Hayes","year":"2016"},{"key":"10.1016\/j.ram.2024.02.003_bib0670","first-page":"646","article-title":"Effect of a concentrate of sake and ethyl \u03b1-d-glucoside on chronic alcohol-induced liver injury in mice","volume":"103","author":"Izu","year":"2008","journal-title":"J Phys Soc Japan"},{"key":"10.1016\/j.ram.2024.02.003_bib0675","first-page":"664","article-title":"Anxiolytic effect of drinking Japanese sake assessed by the elevated plus-maze test in mice","volume":"105","author":"Izu","year":"2010","journal-title":"J Phys Soc Japan"},{"key":"10.1016\/j.ram.2024.02.003_bib0680","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fshw.2022.07.013","article-title":"Wine, beer and Chinese baijiu in relation to cardiovascular health: the impact of moderate drinking","volume":"12","author":"Kang","year":"2023","journal-title":"Food Sci Hum Wellness"},{"key":"10.1016\/j.ram.2024.02.003_bib0685","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1007\/s10989-019-09813-7","article-title":"Opioid peptides: an overview of functional significance","volume":"26","author":"Kaur","year":"2019","journal-title":"Int J Pept Res Ther"},{"key":"10.1016\/j.ram.2024.02.003_bib0690","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1080\/10408398.2021.1943647","article-title":"Citrus processing by-products: an overlooked repository of bioactive compounds","volume":"63","author":"Kaur","year":"2023","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.ram.2024.02.003_bib0695","doi-asserted-by":"crossref","first-page":"2263","DOI":"10.3390\/plants10112263","article-title":"Strategies to improve the potential functionality of fruit-based fermented beverages","volume":"10","author":"Ke\u0219a","year":"2021","journal-title":"Plants"},{"key":"10.1016\/j.ram.2024.02.003_bib0700","doi-asserted-by":"crossref","first-page":"1858","DOI":"10.3390\/molecules26071858","article-title":"Characteristics of the proteolytic enzymes produced by lactic acid bacteria","volume":"26","author":"Kieliszek","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.ram.2024.02.003_bib0705","doi-asserted-by":"crossref","first-page":"11660","DOI":"10.1021\/jf404381w","article-title":"Identification of pyroglutamyl peptides in Japanese rice wine (sake): presence of hepatoprotective pyroGlu-Leu","volume":"61","author":"Kiyono","year":"2013","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0710","doi-asserted-by":"crossref","first-page":"e16806","DOI":"10.1016\/j.heliyon.2023.e16806","article-title":"Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider","volume":"9","author":"Kristof","year":"2023","journal-title":"Heliyon"},{"key":"10.1016\/j.ram.2024.02.003_bib0715","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s43393-021-00040-0","article-title":"Functional peptides in Asian protein rich fermented foods: production and health benefits","volume":"2","author":"Kumari","year":"2022","journal-title":"Syst Microbiol Biomanuf"},{"key":"10.1016\/j.ram.2024.02.003_bib0720","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/j.fm.2018.02.007","article-title":"Oxygen and diverse nutrients influence the water kefir fermentation process","volume":"73","author":"Laureys","year":"2018","journal-title":"Food Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0725","doi-asserted-by":"crossref","first-page":"109215","DOI":"10.1016\/j.lwt.2020.109215","article-title":"Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates","volume":"125","author":"Li","year":"2020","journal-title":"LWT \u2013 Food Sci Technol"},{"key":"10.1016\/j.ram.2024.02.003_bib0730","series-title":"Proceedings of seminars in thrombosis and hemostasis","first-page":"59","article-title":"Moderate red wine consumption and cardiovascular disease risk: beyond the \u201cFrench paradox\u201d","author":"Lippi","year":"2010"},{"key":"10.1016\/j.ram.2024.02.003_bib0735","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1111\/j.1574-6968.1999.tb13547.x","article-title":"A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine","volume":"174","author":"Manca de Nadra","year":"1999","journal-title":"FEMS Microbiol Lett"},{"key":"10.1016\/j.ram.2024.02.003_bib0740","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.foodcont.2004.06.027","article-title":"Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol","volume":"16","author":"Manca de Nadra","year":"2005","journal-title":"Food Control"},{"key":"10.1016\/j.ram.2024.02.003_bib0745","doi-asserted-by":"crossref","first-page":"131395","DOI":"10.1016\/j.foodchem.2021.131395","article-title":"Exploration of bioactive peptides from various origin as promising nutraceutical treasures: in vitro, in silico and in vivo studies","volume":"373","author":"Manzoor","year":"2022","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0750","doi-asserted-by":"crossref","first-page":"343","DOI":"10.3390\/molecules26020343","article-title":"Melatonin in wine and beer: beneficial effects","volume":"26","author":"Marhuenda","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.ram.2024.02.003_bib0755","series-title":"Fermented foods in health and disease prevention","first-page":"23","article-title":"Bioactive peptides in fermented foods: production and evidence for health effects","author":"Martinez-Villaluenga","year":"2017"},{"key":"10.1016\/j.ram.2024.02.003_bib0760","doi-asserted-by":"crossref","first-page":"750","DOI":"10.1016\/j.foodchem.2017.11.119","article-title":"Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains","volume":"245","author":"Matsui","year":"2018","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0765","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.foodchem.2007.12.040","article-title":"Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees","volume":"109","author":"Moreno-Arribas","year":"2008","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0770","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1080\/10408690490478118","article-title":"Winemaking biochemistry and microbiology: current knowledge and future trends","volume":"45","author":"Moreno-Arribas","year":"2005","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.ram.2024.02.003_bib0775","doi-asserted-by":"crossref","first-page":"foac057","DOI":"10.1093\/femsyr\/foac057","article-title":"Development of sake yeast breeding and analysis of genes related to its various phenotypes","volume":"22","author":"Negoro","year":"2022","journal-title":"FEMS Yeast Res"},{"key":"10.1016\/j.ram.2024.02.003_bib0780","doi-asserted-by":"crossref","first-page":"914","DOI":"10.1111\/j.1365-2672.2012.05385.x","article-title":"Identification of antimicrobial compound, diketopiperazines, from a Bacillus sp. strain associated with a rhabditid entomopathogenic nematode against major plant pathogenic fungi","volume":"113","author":"Nishanth Kumar","year":"2012","journal-title":"J Appl Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0785","first-page":"291","article-title":"Changes of angiotensin I-converting enzyme inhibitory activity, fibrinolytic activity and \u03b2-secretase inhibitory activity of red wines during fermentation and post-fermentation","volume":"36","author":"No","year":"2008","journal-title":"Microbiol Biotechnol Lett"},{"key":"10.1016\/j.ram.2024.02.003_bib0790","first-page":"8","article-title":"Kombucha brewing under the food and drug administration model food code: risk analysis and processing guidance","volume":"76","author":"Nummer","year":"2013","journal-title":"J Environ Health"},{"key":"10.1016\/j.ram.2024.02.003_bib0795","first-page":"1","article-title":"Valorisation of protein-rich extracts from spent brewer's yeast (Saccharomyces cerevisiae): an overview","volume":"12","author":"Oliveira","year":"2022","journal-title":"Biomass Convers Bior"},{"key":"10.1016\/j.ram.2024.02.003_bib0800","series-title":"Proteomics in food science","first-page":"383","article-title":"Proteomic analysis of beer","author":"Picariello","year":"2017"},{"key":"10.1016\/j.ram.2024.02.003_bib0805","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.foodchem.2005.09.007","article-title":"Angiotensin I-converting enzyme inhibitory compounds in white and red wines","volume":"10","author":"Pozo-Bay\u00f3n","year":"2007","journal-title":"Food Chem"},{"key":"10.1016\/j.ram.2024.02.003_bib0810","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.fm.2015.10.018","article-title":"Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms","volume":"54","author":"Randazzo","year":"2016","journal-title":"Food Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0815","doi-asserted-by":"crossref","first-page":"652","DOI":"10.1111\/j.1365-2672.2004.02494.x","article-title":"Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production","volume":"98","author":"Remize","year":"2005","journal-title":"J Appl Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0820","first-page":"3151","article-title":"A review on bioactive peptides derived from various sources of meat and meat by-products","volume":"8","author":"Rezaharsamto","year":"2019","journal-title":"Int J Sci Technol Res"},{"key":"10.1016\/j.ram.2024.02.003_bib0825","series-title":"Handbook of enology. The microbiology of wine and vinifications","author":"Rib\u00e9reau-Gayon","year":"2000"},{"key":"10.1016\/j.ram.2024.02.003_bib0830","first-page":"573","article-title":"Oligopeptide assimilation and transport by Oenococcus oeni","volume":"104","author":"Ritt","year":"2008","journal-title":"J Appl Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0835","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1017\/S0954422416000275","article-title":"Milk kefir: nutritional, microbiological and health benefits","volume":"30","author":"Rosa","year":"2017","journal-title":"Nutr Res Rev"},{"key":"10.1016\/j.ram.2024.02.003_bib0840","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.biotechadv.2014.12.003","article-title":"Recent advances in food biopeptides: production, biological functionalities and therapeutic applications","volume":"33","author":"Saadi","year":"2015","journal-title":"Biotechnol Adv"},{"key":"10.1016\/j.ram.2024.02.003_bib0845","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1007\/s00284-006-0456-0","article-title":"Improvement of a chemically defined medium for the sustained growth of Lactobacillus plantarum: nutritional requirements","volume":"54","author":"Saguir","year":"2007","journal-title":"Curr Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0850","doi-asserted-by":"crossref","first-page":"812","DOI":"10.1271\/bbb.58.812","article-title":"Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats","volume":"58","author":"Saito","year":"1994","journal-title":"Biosci Biotechnol Biochem"},{"key":"10.1016\/j.ram.2024.02.003_bib0855","doi-asserted-by":"crossref","first-page":"1767","DOI":"10.1271\/bbb.58.1767","article-title":"Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees","volume":"58","author":"Saito","year":"1994","journal-title":"Biosci Biotechnol Biochem"},{"key":"10.1016\/j.ram.2024.02.003_bib0860","doi-asserted-by":"crossref","first-page":"8093","DOI":"10.1021\/cr3004339","article-title":"Descriptor selection methods in quantitative structure\u2013activity relationship studies: a review study","volume":"113","author":"Shahlaei","year":"2013","journal-title":"Chem Rev"},{"key":"10.1016\/j.ram.2024.02.003_bib0865","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1016\/j.procbio.2017.07.024","article-title":"Purification and identification of a novel peptide derived from by products fermentation of spiny head croaker (Collichthys lucidus) with antifungal effects on phytopathogens","volume":"62","author":"Song","year":"2017","journal-title":"Process Biochem"},{"key":"10.1016\/j.ram.2024.02.003_bib0870","doi-asserted-by":"crossref","first-page":"89","DOI":"10.5344\/ajev.2017.16119","article-title":"Release of biologically active peptides from grape juice by Oenococcus oeni isolated from Argentine wine","volume":"69","author":"Stivala","year":"2018","journal-title":"Am J Enol Vitic"},{"key":"10.1016\/j.ram.2024.02.003_bib0875","doi-asserted-by":"crossref","first-page":"65","DOI":"10.5344\/ajev.1999.50.1.65","article-title":"Angiotensin I converting enzyme-inhibitory peptides from wine","volume":"50","author":"Takayanagi","year":"1999","journal-title":"Am J Enol Vitic"},{"key":"10.1016\/j.ram.2024.02.003_bib0880","doi-asserted-by":"crossref","first-page":"578","DOI":"10.3389\/fmicb.2016.00578","article-title":"Functional properties of microorganisms in fermented foods","volume":"7","author":"Tamang","year":"2016","journal-title":"Front Microbiol"},{"key":"10.1016\/j.ram.2024.02.003_bib0885","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1111\/1750-3841.14068","article-title":"Understanding kombucha tea fermentation: a review","volume":"83","author":"Villarreal-Soto","year":"2018","journal-title":"J Food Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0890","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1007\/s10529-015-2016-9","article-title":"Identification and characterization of a novel antioxidant peptide from feather keratin hydrolysate","volume":"38","author":"Wan","year":"2016","journal-title":"Biotechnol Lett"},{"key":"10.1016\/j.ram.2024.02.003_bib0895","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.1002\/jsfa.11445","article-title":"Identification of in vitro angiotensin-converting enzyme and dipeptidyl peptidase IV inhibitory peptides from draft beer by virtual screening and molecular docking","volume":"102","author":"Wenhui","year":"2022","journal-title":"J Sci Food Agric"},{"key":"10.1016\/j.ram.2024.02.003_bib0900","doi-asserted-by":"crossref","first-page":"6089","DOI":"10.3390\/ijms12096089","article-title":"Identification of a protein with antioxidant activity that is important for the protection against beer ageing","volume":"12","author":"Wu","year":"2011","journal-title":"Int J Mol Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0905","doi-asserted-by":"crossref","first-page":"100139","DOI":"10.1016\/j.fochms.2022.100139","article-title":"Preparation, identification, and molecular docking of novel elastase inhibitory peptide from walnut (Juglans regia L.) meal","volume":"5","author":"Xiong","year":"2022","journal-title":"Food Chem Mol Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0910","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1016\/j.tifs.2019.02.050","article-title":"Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: a review","volume":"86","author":"Xu","year":"2019","journal-title":"Trends Food Sci Technol"},{"key":"10.1016\/j.ram.2024.02.003_bib0915","first-page":"9746720","article-title":"Characterization, preparation, and purification of marine bioactive peptides: review article","volume":"2017","author":"Xueqin","year":"2017","journal-title":"BioMed Res Int"},{"key":"10.1016\/j.ram.2024.02.003_bib0920","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1263\/jbb.100.460","article-title":"Isolation of copper-tolerant mutants of sake yeast with defective peptide uptake","volume":"100","author":"Yamada","year":"2005","journal-title":"J Biosci Bioeng"},{"key":"10.1016\/j.ram.2024.02.003_bib0925","doi-asserted-by":"crossref","first-page":"1007","DOI":"10.1039\/c3fo60667h","article-title":"Winged bean [Psophorcarpus tetragonolobus (L.) DC] seeds as an underutilised plant source of bifunctional proteolysate and biopeptides","volume":"5","author":"Yea","year":"2014","journal-title":"Food Funct"},{"key":"10.1016\/j.ram.2024.02.003_bib0930","first-page":"121893","article-title":"Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC\u2013MS\/MS and in silico analysis","volume":"1136","author":"Zhang","year":"2020","journal-title":"J Chromatogr"},{"key":"10.1016\/j.ram.2024.02.003_bib0935","doi-asserted-by":"crossref","first-page":"69","DOI":"10.17221\/127\/2013-CJFS","article-title":"Development of organic acids and volatile compounds in cider during malolactic fermentation","volume":"32","author":"Zhao","year":"2014","journal-title":"Czech J Food Sci"},{"key":"10.1016\/j.ram.2024.02.003_bib0940","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/molecules21010072","article-title":"The structure\u2013activity relationship of the antioxidant peptides from natural proteins","volume":"21","author":"Zou","year":"2016","journal-title":"Molecules"}],"container-title":["Revista Argentina de Microbiolog\u00eda"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0325754124000221?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0325754124000221?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,9,16]],"date-time":"2024-09-16T10:43:56Z","timestamp":1726483436000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0325754124000221"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,7]]},"references-count":94,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2024,7]]}},"alternative-id":["S0325754124000221"],"URL":"https:\/\/doi.org\/10.1016\/j.ram.2024.02.003","relation":{},"ISSN":["0325-7541"],"issn-type":[{"value":"0325-7541","type":"print"}],"subject":[],"published":{"date-parts":[[2024,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Health-promoting peptides in fermented beverages","name":"articletitle","label":"Article Title"},{"value":"Revista Argentina de Microbiolog\u00eda","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ram.2024.02.003","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 Asociaci\u00f3n Argentina de Microbiolog\u00eda. Published by Elsevier Espa\u00f1a, S.L.U.","name":"copyright","label":"Copyright"}]}}