KEFIR FERMENTATION MILK AS ANTI HIPERTENSION Through Inhibition ANGIOTENSIN CONVERTING ENZYME

Characteristics of consumption kefir and its activity as an ACE inhibitor during storage, ie protein decreases from 4.75 to 4.09%; fat 2.19 to 1.98; lactose from 5.48 to 3.41%; pH from 3.79 to 3.57; total acid increased from 1.97 to 2.95%; ACE inhibitory activity decreased from 39.21 to 6.68%; IC50 increased from 0.98 to 1.45 mg / ml; and the total LAB decreased from 108 to 106 cfu / ml and there was no growth of E.coli.

Three isolates of proteolytic BAL were found in consumption kefir at 0 days storage time

Characteristics of consumption kefir with the highest ACE inhibitory activity obtained at 0 day storage, 4.75% protein; fat 2.19%; lactose 5.48%; total acid 1.97%; pH    3.76; ACE inhibitory activity 39.12% with IC50 of 0.98%