Abstract
Lactic acid bacteria (399 meso- and thermophilic strains or mixed cultures) were screened for their ability to reduce the antigenicity of bovine alpha -lactalbumin ( alpha -la) and beta -lactoglobulin ( beta -lg). Residual antigenicity of these proteins in whey from the fermented milks was determined by indirect ELISA and competitive ELISA for alpha -la and beta -lg, using rabbit polyclonal antibodies. The antigenicity was related to allergenicity, as determined by skintesting with selected samples of whey from the fermented milks. The antigenicity of whey proteins was found to be reduced by over 99% as compared to raw milk after the lactic acid fermentation of sterilized cow's milk. The allergenicity of alpha -la and beta -lg was not, however, eliminated, being only slightly attenuated.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
