Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy-Reference-Cited by-同舟云学术

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Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

Published:2018-05-04 Issue:2 Volume:125 Page:564-574
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Biscola V.¹²^ORCID,Choiset Y.²^ORCID,Rabesona H.²^ORCID,Chobert J.‐M.²^ORCID,Haertlé T.²³^ORCID,Franco B.D.G.M.¹^ORCID

Affiliation:

1. Food Research Center Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences University of São Paulo Sao Paulo SP Brazil

2. UR 1268 Biopolymères Interactions Assemblages INRA Protein Functions and Interactions Research Team Nantes Cedex France

3. Department of Animal Nutrition and Feed Management Poznan University of Life Sciences Poznań Poland

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Universidade de São Paulo

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.13779

Reference48 articles.

1. Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products

2. Enterococcus faecalis from Food, Clinical Specimens, and Oral Sites: Prevalence of Virulence Factors in Association with Biofilm Formation

3. Biofilms of Lactobacillus plantarum and Lactobacillus fermentum: Effect on stress responses, antagonistic effects on pathogen growth and immunomodulatory properties

4. Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus)

5. Proteolytic activity of probiotic strain Lactobacillus helveticus M92

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1. Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin;Journal of Dairy Science;2024-07

2. A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods;International Journal of Food Science & Technology;2024-01-02

3. An overview of fermentation in the food industry - looking back from a new perspective;Bioresources and Bioprocessing;2023-11-28

4. Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides;Critical Reviews in Food Science and Nutrition;2023-06-21

5. A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method;Food Bioscience;2023-06

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