Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2015-2020

  Bu, Guanhao ^a,b   Luo, Yongkang ^b   Zhang, Ying ^b   Chen, Fusheng ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antigenicity; Cow'smilk allergy; ELISA; Fermentation; Lactic acid bacteria; Whey proteins

Indexed keywords

LACTALBUMIN; LACTOGLOBULIN;

ANIMAL; ARTICLE; CATTLE; FERMENTATION; FOOD ALLERGY; FOOD CONTROL; GOAT; HYDROLYSIS; IMMUNOLOGY; LACTOBACILLACEAE; LACTOBACILLUS HELVETICUS; METABOLISM; MICROBIOLOGY; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS; RABBIT; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CATTLE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD HYPERSENSITIVITY; FOOD MICROBIOLOGY; GOATS; HYDROLYSIS; LACTALBUMIN; LACTOBACILLACEAE; LACTOBACILLUS HELVETICUS; LACTOGLOBULINS; MILK; RABBITS; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); BOVINAE; STREPTOCOCCUS THERMOPHILUS;

EID: 77955939723     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4046     Document Type: Article

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