Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity
Kamel Eddine El Mecherfi, Roberta Lupi, Mehdi Cherkaoui, Marcela Albuquerque, Svetoslav Dimitrov Todorov, Olivier Tranquet, C. Klingebiel, Hélène Rogniaux, Sandra Denery‐Papini, Bernard Onno, Bernadette Dora Gombossy de Melo Franco, Colette Larré
Topics & Concepts
AntigenicityLactococcus lactisGlutenMicrobiologyFood scienceGliadinChemistryBiologyBacteriaLactic acidAntibodyImmunologyGeneticsFood Allergy and Anaphylaxis ResearchCeliac Disease Research and ManagementProbiotics and Fermented Foods