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Updated: Feb 14, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Published on: September 10, 2016

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ラクトバシルスによって発酵された大豆乳の抗食品アレルギー活性 in vitro

Xinlei Xia1,2,3, Ping Tang1,2,3, Jing Bai1,2,3

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanjing Dong Lu 235, Nanchang, 330047 China.

Journal of food science and technology
|February 13, 2026
PubMed
まとめ

この研究では,抗食物アレルギー特性を有する発酵大豆ミルク (FSM) が開発されました. FSM飲料は,ヒアルウロニダースを効果的に抑制し,炎症マーカーを減少させ,食物アレルギーの新しい食事の選択肢を提供しました.

キーワード:
抗食品アレルギーのアレルギー発酵 発酵 発酵 発酵 発酵KU812 細胞は,KU812 細胞であるラクトバシルス (Lactobacillus) とはソーヤミルク飲料

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