首页> Journal of dairy science> Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice.

Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice.

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第一作者： Lina,Zhao

第一单位： Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, China.

作者： Lina,Zhao ^[1] ; Fengyi,Shi ^[1] ; Qinggang,Xie ^[2] ; Yifan,Zhang ^[1] ; Smith Etareri,Evivie ^[3] ; Xuetong,Li ^[1] ; Shengnan,Liang ^[1] ; Qingxue,Chen ^[1] ; Bowen,Xin ^[1] ; Bailiang,Li ^[4] ; Guicheng,Huo ^[1]

作者单位： Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, China. ^[1] Heilongjiang Feihe Dairy Co. Ltd., Qiqihaer 164800, China. ^[2] Department of Food Science and Human Nutrition, University of Benin, Benin City 300001, Nigeria; Department of Animal Science, University of Benin, Benin City 300001, Nigeria. ^[3] Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Key Laboratory of Genetic and Metabolic Engineering of Lactic Acid Bacteria, Harbin 150030, China. Electronic address: 15846092362@163.com. ^[4]

关键词 Balb/c mice Lactobacillus cow milk allergy fermentation protein structure