Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten
Wenhui Fu, Xin Jia, Chenglong Liu, Xiao Meng, Ke Zhang, Sha Tao, Wentong Xue
Topics & Concepts
Pediococcus acidilacticiTorulaspora delbrueckiiGluteninGlutenChemistryFood scienceDepolymerizationPediococcusImmunogenicityMicrobiologyBiochemistryYeastFermentationBiologySaccharomyces cerevisiaeSaccharomycesBacteriaLactobacillusAntigenLactic acidGeneLactobacillus plantarumGeneticsProtein subunitOrganic chemistryCeliac Disease Research and ManagementFood composition and propertiesProbiotics and Fermented Foods