<i>Litopenaeus vannamei</i> fermentation using selected <i>Lactobacillus</i> spp. to reduce its allergenicity-Reference-Cited by-同舟云学术

Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity

Published:2023-05-29 Issue:1 Volume:34 Page:
ISSN:0954-0105
Container-title:Food and Agricultural Immunology
language:en
Short-container-title:Food and Agricultural Immunology

Author:

Li Hongyan¹^ORCID,Hu Zhihe¹,Yan Yali¹

Affiliation:

1. Tianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science,Immunology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09540105.2023.2210267

Reference36 articles.

1. Bacteriocins of lactic acid bacteria: extending the family

2. Microarray Analysis of a Two-Component Regulatory System Involved in Acid Resistance and Proteolytic Activity in Lactobacillus acidophilus

3. Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk

4. Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

5. Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins

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