Efficient reduction of β-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816
Milk allergy is one of the most common food allergies, affecting 6 % of young children, and β-lactoglobulin (β-LG) is the main milk allergen. Clostridium tyrobutyricum Z816 was selected for the degradation of β-LG, which was successfully reduced by about 90 % using permeabilized bacteria under the o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-05-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200204X |