Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials

• المؤلفون الرئيسيون: P. Phromraksa, H. Nagano, T. Boonmars, C. Kamboonruang
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=43049141557&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60081

This study aimed to identify proteolytic bacteria from Thai traditional fermented foods and investigate their allergenic reducing potentials to wheat and milk allergens. Nine bacteria were isolated from fermented foods as follows: fermented soybean seeds (Thua Nao), fermented soybean paste (Thua Nao...