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1.
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy.
J Appl Microbiol
; 125(2): 564-574, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29654625
2.
Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins.
J Dairy Sci
; 99(7): 5144-5154, 2016 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-27179865
3.
Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins ß-conglycinin (7S) and glycinin (11S).
Benef Microbes
; 8(4): 635-643, 2017 Aug 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-28726509
4.
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.
Meat Sci
; 93(3): 607-13, 2013 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-23273471
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