Data for: 'Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit ACE inhibitory and antioxidant actvities

Published: 20-05-2019| Version 1 | DOI: 10.17632/zcs4n65r83.1
Contributor:
Cid Gonzalez-Gonzalez

Description

ABTS_ANALYSIS_FMilk --> Raw data, calibration curve for trolox and summary of antioxidant activity by ABTS method of fermented milk with selected isolates ACEI_cheese.r --> R-code for ACE inhibitory activity determination in cheese samples. Includes prediction model for of IC50-ACEi values from ACEi% and protein ACE_Fermentedmilk.xlsx --> Raw data, data analysis and summary for the determination of ACE inhibitory activity in fermented milk with selected isolates Biochem_Fmilk.xlsx --> Raw data for pH, catalase and diacetyl production, and degree of hydrolysis during screening of 84 cheese isolates upon milk fermentation FAA comparative --> GS-MS output for amino acid derivatisation of cheese samples. Includes calibration curve for GABA analysis and internal controls. FRAP_ANALYSIS_FMilk --> Raw data, calibration curve for ascorbic acid equivalent and summary of antioxidant power by FRAP method of fermented milk with selected isolates

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