Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lact...

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Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Di Cagno, Raffaella, De Angelis, Maria, Lavermicocca, Paola, De Vincenzi, Massimo, Giovannini, Claudio, Faccia, Michele, Gobbetti, Marco
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 2002
Gaiak:	Food Microbiology
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126681/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11823200/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.2.623-633.2002
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