Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αs1-casein

Journal of Dairy Research

Volumn 78, Issue 2, 2011, Pages 203-210

  El Ghaish, Shady ^a   Rabesona, Hanitra ^a   Choiset, Yvan ^a   Sitohy, Mahmoud ^a,b   Haertlé, Thomas ^a   Chobert, Jean Marc ^a  

^a INRA   (France)

^b Zagazig University   (Egypt)

Author keywords

allergy; Egyptian dairy products; Lactobacillus fermentum; proteolytic activity

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM;

ALLERGEN; CASEIN; MILK PROTEIN;

AMINO ACID SEQUENCE; ANIMAL; BOVINE; CHEMISTRY; FERMENTATION; HUMAN; IMMUNOLOGY; LACTOBACILLUS FERMENTUM; METABOLISM; MICROBIOLOGY; MILK; MILK ALLERGY; MOLECULAR GENETICS; PROTEIN DEGRADATION;

ALLERGENS; AMINO ACID SEQUENCE; ANIMALS; CASEINS; CATTLE; FERMENTATION; HUMANS; LACTOBACILLUS FERMENTUM; MILK; MILK HYPERSENSITIVITY; MILK PROTEINS; MOLECULAR SEQUENCE DATA; PROTEOLYSIS;

EID: 79956137314     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000100     Document Type: Article

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