Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin-Reference-Cited by-同舟云学术

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Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin

Published:2024-07 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Du Xiang^ORCID,Yin Shulei^ORCID,Wang Tao,Chu Chuanqi,Devahastin Sakamon^ORCID,Yi Junjie^ORCID,Wang Yanfei^ORCID

Publisher

American Dairy Science Association

Reference44 articles.

1. Hypoallergenic formulas: optimal choices for treatment versus prevention;Bahna;Ann. Allergy Asthma Immunol.,2008

2. Byonic: Advanced Peptide and Protein Identification Software;Bern;Curr. Protoc. Bioinformatics,2012

3. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy;Biscola;J. Appl. Microbiol.,2018

4. Antihypertensive potential of fermented milk: the contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide;Chen;Food Funct.,2021

5. Lactic Acid Bacteria in Fermented Food;Chen,2021

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