Proteolytic activities of combined fermentation with Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 reduce antigenic response to cow milk proteins-Reference-Cited by-同舟云学术

Proteolytic activities of combined fermentation with Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 reduce antigenic response to cow milk proteins

Published:2021-11 Issue:11 Volume:104 Page:11499-11508
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Zhao Lina,Xie Qinggang,Shi Fengyi,Liang Shengnan,Chen Qingxue,Evivie Smith Etareri^ORCID,Qiu Ji,Li Bailiang^ORCID,Huo Guicheng^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

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2. Modification of IgE binding to β- and S1-caseins by proteolytic activity of Lactobacillus helveticus A75;Ahmadova;J. Food Biochem.,2013

3. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins;Ambrosi;Innov. Food Sci. Emerg. Technol.,2016

4. Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population;Azdad;Food Agric. Immunol.,2017

5. Proteolytic activity of probiotic strain Lactobacillus helveticus M92;Beganović;Anaerobe,2013

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