**4. Conclusions**

The use of adjunct strains from the genus *Lactobacillus* increased contents of peptide inhibitors of ACE in the cheese models with their addition compared to the control cheeses. Contents of these inhibitors were observed to increase throughout 5 weeks of ripening, hence their lower amount was needed to induce 50% inhibition of ACE. Results of our study demonstrate that the adjunct strains used in cheesemaking intensified the synthesis of peptides with hypotensive properties in vitro. However, caution should be exercised regarding the obtained ACE-inhibitory activity in vitro and the speculated hypotensive effect in vivo, given that the hypotensive properties of bioactive peptides need to be confirmed under in vivo conditions.

**Author Contributions:** Conceptualization, M.G. and A.P.; Methodology, M.G.; Formal Analysis, M.G.; Investigation, M.G.; Writing—Original Draft Preparation, M.G.; Writing—Review & Editing, M.G., A.P. and A.B.-P.; Supervision, M.G. and A.P.

**Funding:** This research was funded by Wacław D ˛abrowski Institute of Agricultural and Food Biotechnology, statutory subject BST [500-01-GM-01], FBW [510-01-GM-01].

**Conflicts of Interest:** The authors declare no conflict of interest.
