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...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Di Cagno, Raffaella, De Angelis, Maria, Lavermicocca, Paola, De Vincenzi, Massimo, Giovannini, Claudio, Faccia, Michele, Gobbetti, Marco
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acesso em linha:	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
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!