Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Phromraksa, P ^a   Nagano, H ^a   Boonmars, T ^b   Kamboonruang, C ^c  

^a GIFU UNIVERSITY   (Japan)

^b KHON KAEN UNIVERSITY   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Bacillus subtilis; Fermented food; Hypoallergenicity; Identification; Proteolytic bacteria

Indexed keywords

ALLERGEN; EPITOPE; GLIADIN; LACTOGLOBULIN; PEPTIDE HYDROLASE;

ARTICLE; BACILLUS; BACILLUS SUBTILIS; BREAD; ENZYMOLOGY; FERMENTATION; FOOD ALLERGY; FOOD CONTROL; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHENOTYPE; RICE; SOYBEAN; THAILAND;

ALLERGENS; BACILLUS; BACILLUS SUBTILIS; BREAD; EPITOPES; FERMENTATION; FOOD HYPERSENSITIVITY; FOOD MICROBIOLOGY; GENOTYPE; GLIADIN; LACTOGLOBULINS; ORYZA SATIVA; PEPTIDE HYDROLASES; PHENOTYPE; SOY FOODS; THAILAND;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; POSIBACTERIA; TRITICUM AESTIVUM;

EID: 43049141557     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00721.x     Document Type: Article

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