A study was conducted to investigate the potential of different lactic acid bacterial cultures to release angiotensin converting enzyme (ACE) inhibitory peptides from goat milk. Fermented milk samples were prepared by using seven different lactic acid bacterial cultures such as Lactobacillus helveticus, L. rhamnosus, L. delbruckii subsp. bulgaricus, L. plantarum, L. acidophilus, L. casei and L. paracasei subsp. paracasei. The fermented milk samples were analysed for pH, titratable acidity, lactic acid bacterial count, proteolytic activity and ACE inhibitory activity. The pH of fermented milk samples ranged from 4.535±0.074 to 5.921±0.153. Titratable acidity ranged from 0.276±0.011 to 0.833±0.043 per cent lactic acid. Lactic acid bacterial count ranged from 9.079±0.064 to 10.042±0.056 log cfu/mL. Proteolytic activity varied from 0.415±0.029 to 0.619±0.049 and ACE inhibitory activity ranged from 65.121±0.963 to 90.700±1.276 per cent. The maximum ACE inhibitory activity was observed in goat milk fermented with L. plantarum 417.

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