For the purpose of preparing Spirulina bioactive peptides more effectively by using microbial strains for fermentation, several protease producing bacterial strains were obtained from the natural fermented broth of Spirulina. Three protease high-producing strains were selected and identified by morphological and molecular biological method, which were Bacillus amyloliquefaciens LXZ1, Bacillus sp. LXZ2 and Bacillus pumilus LXZ3. The selected strains were used for Spirulina fermentation, the content of peptides, total flavonoids and total phenols in fermented product were measured, and antioxidant indexes (DPPH free radical scavenging rate, ABTS cation ion free radical scavenging rate, iron ion reduction power, total antioxidant capacity) and angiotensin I converting enzyme (ACE) inhibitory activity of the fermented products were evaluated. The results showed that the content of bioactive ingredients, antioxidant activity and ACE inhibitory activity significantly increased in the fermented products of single or mixed bacteria fermentation. Moreover, the mixed bacteria fermentation had the most excellent effect, with the content of these three bioactive ingredients increased by 305.2%, 267.8% and 164.2%, respectively. The four antioxidant indexes increased by 611.5%, 189.8%, 354.4% and 316.0% respectively, and the ACE inhibitory activity increased by 102.6%. In conclusion, the selected strains in the present study have prospective application value and broad market prospect on bioactive peptides preparation from Spirulina.
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