Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Table 7

ACE inhibitory activity of unfermented and fermented cow’s milk and soy milk with kefir grains.

Samples	IC50 (μg/mL)
Unfermented cow’s milk	49.50 ± 1.58^a
Fermented cow’s milk (cow’s milk kefir)	0.81 ± 0.08^b
Unfermented soy milk	7.78 ± 0.39^c
Fermented soy milk (soy milk kefir)	3.55 ± 0.11^d

Different lowercase letters indicate that the values are significantly different.