CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
A combination of lactic acid bacteria reduces the 33 mer peptide derived from alpha gliadin
Autor/es:
GEREZ, C; FONT DE VALDEZ, G.; ROLLÁN G
Lugar:
Alemania
Reunión:
Simposio; 4th International Symposium on Sourdough; 2009
Resumen:
  Introduction. During wheat doug fermentation, gluten proteolysis by LAB may hydrolyze certain immunological active peptides. The present study evaluates the complementation of different LAB peptidase activities as a tool for improving the 33 mer degradation. The results would be the start point for the development of novel starter cultures for bakery products.