{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,4]],"date-time":"2026-07-04T21:59:49Z","timestamp":1783202389988,"version":"3.54.6"},"reference-count":32,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2017,11,21]],"date-time":"2017-11-21T00:00:00Z","timestamp":1511222400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box\u2013Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during incubation. The results showed that optimal conditions of fermentation were found to be 37.05 \u00b0C, 0.8% (w\/w) whey powder and 0.50% (w\/w) calcium lactate. ACE inhibition rate increased significantly from 71.04 \u00b1 0.37% to 83.31 \u00b1 0.45% and the viable counts of Lactobacillus bulgaricus LB6 reached to 8.03 \u00d7 107 cfu\u00b7mL\u22121 under the optimal conditions, which approached the predicted values 83.25% and 8.04 \u00d7 107 cfu\u00b7mL\u22121. The optimal fermentation conditions can be a good reference for preparing ACE inhibitory peptides from goat milk.<\/jats:p>","DOI":"10.3390\/molecules22112001","type":"journal-article","created":{"date-parts":[[2017,11,21]],"date-time":"2017-11-21T11:23:20Z","timestamp":1511263400000},"page":"2001","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7086-7772","authenticated-orcid":false,"given":"Guowei","family":"Shu","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi\u2019an 710021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyu","family":"Shi","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi\u2019an 710021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"He","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi\u2019an 710021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhe","family":"Ji","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi\u2019an 710021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiangpeng","family":"Meng","sequence":"additional","affiliation":[{"name":"Department of Research and Development, Xi\u2019an Baiyue Gaot Milk Corp., Ltd., Xi\u2019an 710089, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2017,11,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1016\/0140-6736(90)90944-Z","article-title":"Blood pressure, stroke and coronary heart disease","volume":"335","author":"Macmahon","year":"1990","journal-title":"Lancet"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1038\/sj.jhh.1001293","article-title":"Prevalance of hypertension in the adult population of Belgium: Report of a worksite study, Attention Hypertension","volume":"16","author":"Duprez","year":"2002","journal-title":"J. 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