Andere Kunden interessierten sich auch für
![Bioactive Wine Peptides]( "Bioactive Wine Peptides")
Bioactive Wine Peptides39,99 €![Antimicrobial Peptides from Lactic Acid Bacteria]( "Antimicrobial Peptides from Lactic Acid Bacteria")
Antimicrobial Peptides from Lactic Acid Bacteria161,99 €![Wine Polyphenols]( "Wine Polyphenols")
Wine Polyphenols44,99 €![Evaluation of the probiotic potential of lactic strains from bovine milk]( "Evaluation of the probiotic potential of lactic strains from bovine milk")
Evaluation of the probiotic potential of lactic strains from bovine milk39,99 €![Probiotics in the production of group B vitamins.]( "Probiotics in the production of group B vitamins.")
Probiotics in the production of group B vitamins.29,99 €![Malolactic Fermentation in Ciders]( "Malolactic Fermentation in Ciders")
Malolactic Fermentation in Ciders51,99 €![Types of biofilms present on the equipment used on the farms]( "Types of biofilms present on the equipment used on the farms")
Types of biofilms present on the equipment used on the farms29,99 €
Peptides with health-promoting activities are present in various fermented foods and beverages. Among the most important beneficial properties of these peptides are the antihypertensive activity produced by inhibition of the angiotensin-converting enzyme and the antioxidant activity, which prevents the formation of free radicals and their capture. The modification of the peptide composition of the must during the vinification process due to the proteolytic activity of the autochthonous wine microbiota, consisting mainly of yeasts and lactic acid bacteria, modifies the nitrogenous fraction of the wine, causing a positive effect on antioxidant and antihypertensive activity. This translates into greater consumer interest in the product, both locally and internationally, with the consequent benefit from the hygienic-sanitary and economic point of view.