Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
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DOI: 10.1111/jam.13779
Abstract: The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain. read more here.
Keywords: ripened cheeses; brazilian artisanal; artisanal ripened; acid bacteria ... See more keywords