Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive

Milk allergy is one of the most common food allergies, in which αS-casein is the major milk allergen. Under optimized conditions, mixed starter (containing Lactobacillus plantarum 7-2 and commercial starter) effectively degraded αS-casein of skimmed milk and reduced the pressure of stomach digestion...

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Hauptverfasser:	Yunpeng Xu, Hongxin Wang, Guangqing Mu, Xuemei Zhu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2023-12-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Cow milk allergy αS-casein Lactobacillus plantarum Label-free
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157523003541
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