Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice-Reference-Cited by-同舟云学术

Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice

Published:2022-09 Issue:9 Volume:105 Page:7190-7202
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Zhao Lina,Shi Fengyi,Xie Qinggang,Zhang Yifan,Evivie Smith Etareri^ORCID,Li Xuetong,Liang Shengnan,Chen Qingxue,Xin Bowen,Li Bailiang^ORCID,Huo Guicheng^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

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

4. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;J. Food Sci. Technol.,2017

5. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model;Bergamini;J. Dairy Sci.,2013

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