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Modulation of Nonspecific Mechanisms of Defense by Lactic Acid Bacteria: Effective Dose

โœ Scribed by A. Donnet-Hughes; F. Rochat; P. Serrant; J.M. Aeschlimann; E.J. Schiffrin


Book ID
117978881
Publisher
American Dairy Science Association
Year
1999
Tongue
English
Weight
132 KB
Volume
82
Category
Article
ISSN
0022-0302

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Effects of fermentation by lactic acid b
โœ Guanhao Bu; Yongkang Luo; Ying Zhang; Fusheng Chen ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 131 KB ๐Ÿ‘ 1 views

BACKGROUND: The main whey proteins ฮฑ-lactalbumin (ฮฑ-LA) and ฮฒ-lactoglobulin (ฮฒ-LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation