Article
Identification of proteolytic bacteria from thai traditional fermented foods and their allergenic reducing potentials.
Journal of food science - 1 May 2008
Phromraksa P, Nagano H, Boonmars T, Kamboonruang C
Abstract excerpt
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), wheat flour dough of steamed stuffed bun (Sa La Pao), and soaked rice from Thai fermented rice-noodle (Kha Nhom...
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