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Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy |
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| Authors: | V. Biscola Y. Choiset H. Rabesona J.‐M. Chobert T. Haertlé B.D.G.M. Franco |
| Affiliation: | 1. Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of S?o Paulo, Sao Paulo, SP, Brazil;2. UR 1268 Biopolymères Interactions Assemblages, INRA, Protein Functions and Interactions Research Team, Nantes Cedex, France;3. Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland |
| Abstract: | |
| Keywords: | cheese Enterococcus faecalis immunoreactive proteins lactic acid bacteria milk allergy proteolysis |