Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Wagar, L E ^a   Champagne, C P ^b   Buckley, N D ^c   Raymond, Y ^b   Green Johnson, J M ^a  

^a UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c CANADIAN SPACE AGENCY   (Canada)

Author keywords

Dairy; Fermentation; Frozen storage; Lactic acid bacteria; Soymilk

Indexed keywords

IMMUNOLOGIC FACTOR; INTERLEUKIN 8; TUMOR NECROSIS FACTOR ALPHA;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CELL STRAIN HT29; CELL SURVIVAL; COCULTURE; DAIRY PRODUCT; EPITHELIUM CELL; FERMENTATION; FOOD CONTROL; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; INTESTINE MUCOSA; LACTOBACILLUS HELVETICUS; METABOLISM; MICROBIOLOGY; SECRETION; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS; TIME; TUMOR CELL LINE;

ANIMALS; BIFIDOBACTERIUM; CELL LINE, TUMOR; CELL SURVIVAL; COCULTURE TECHNIQUES; CULTURED MILK PRODUCTS; EPITHELIAL CELLS; FERMENTATION; FOOD MICROBIOLOGY; FREEZING; HT29 CELLS; HUMANS; IMMUNOLOGIC FACTORS; INTERLEUKIN-8; INTESTINAL MUCOSA; LACTOBACILLUS HELVETICUS; SOY MILK; STREPTOCOCCUS THERMOPHILUS; TIME FACTORS; TUMOR NECROSIS FACTOR-ALPHA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; GLYCINE MAX; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 70349659627     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01308.x     Document Type: Article

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