Effect of Lactobacteria on Bioactive Peptides and Their Sequence Identification in Mature Cheese.

An in silico study that featured the effect of starter cultures on the bioactivity and other health benefits of peptides in semi-hard cheese is presented in this contribution. Model Caciotta-type cheese samples were obtained in laboratory conditions in two variations. Sample A included starter cultures of subsp. and subsp. . Sample B included starter cultures of subsp. subsp. and a culture of lactobacilli . The in silico method showed that the peptides inhibited angiotensin-converting enzymes (ACE) and ipeptidyl peptidase IV (DPP-4), as well as possessed antioxidant properties. subsp. and subsp. had a greater effect on the formation of bioactive peptides.