Antigenicity and Safety Evaluation of <i>Lactiplantibacillus plantarum</i> 7-2 Screened to Reduce α-Casein Antigen

α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as <i>Lactiplantibacillus</i><i>Plantarum</i> 7-2 (<i>L. plan...

詳細記述

書誌詳細

主要な著者:	Guangqing Mu, Zhao Zhang, Jiayi Wang, Shujuan Jiang, Hongxin Wang, Yunpeng Xu, Xinling Li, Lei Chi, Yue Li, Yanfeng Tuo, Xuemei Zhu
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-12-01
シリーズ:	Foods
主題:	milk protein allergy α-CN LAB fermentation <i>Lactiplantibacillus plantarum</i>
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/1/88
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!