李晓晨 , 王进 , 徐晨晨 , 肖叶 , 李燕 , 卢瑛 , 李晓晖 . 奶酪中乳酸菌的分离筛选及其对小清蛋白的降解性能初步评价[J]. 食品与发酵工业, 2022 , 48(2) : 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.027284

[1] 伍恒, 钱和, 汪何雅, 等.发酵法对降低食品过敏原的作用[J].食品工业科技, 2011, 32(8):453-457.
WU H, QIAN H, WANG H Y, et al.A summary on removing the allergen from food by fermentation[J].Science and Technology of Food Industry, 2011, 32(8):453-457.
[2] FRIAS J, SONG Y S, MARTÍNEZ-VILLALUENGA C, et al.Immunoreactivity and amino acid content of fermented soybean products[J].Journal of Agricultural ＆ Food Chemistry, 2008, 56(1):99-105.
[3] 肖叶, 叶精勤, 李晓晨, 等.植物乳杆菌(Lactobacillus plantarum)对过敏原原肌球蛋白免疫活性的消减作用[J].食品科学, 2021,42(18):95-102.
XIAO Y, YE J Q, LI X C, et al.Study on the reduction effect of Lactobacillus plantarum on the immunological activity of tropomyosin[J].Food Science, 2021,42(18):95-102.
[4] TZVETKOVA I, DALGALARRONDO M, DANOVA S, et al.Hydrolysis of major dairy proteins by lactic acid bacteria from Bulgarian yogurts[J].Journal of Food Biochemistry, 2007, 31(5):680-702.
[5] KLEBER N, WEYRICH U, HINRICHS J.Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey[J].Innovative Food Science＆Emerging Technologies, 2006, 7(3):233-238.
[6] 杨华, 刘卫兵, 伯慧敏.慢性荨麻疹370例体外变应原检测分析[J].中国医学文摘(皮肤科学), 2009, 26(5):273-275.
YANG H, LIU W B, BO H M.Investigation of allergens in 370 patients with chronic urticaria[J].China Medical Abstract of Dermatology, 2009, 26(5):273-275.
[7] KOBAYASHI Y, YANG T, YU C T, et al.Quantification of major allergen parvalbumin in 22 species of fish by SDS-PAGE[J].Food Chemistry, 2016, 194:345-353.
[8] KUBOTA H, KOBAYASHI A, KOBAYASHI Y, et al.Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment[J].Food Chemistry, 2016, 206:78-84.
[9] 国家卫生和计划生育委员会, 国家食品药品监督管理总局.GB 4789.35—2016食品微生物学检验 乳酸菌检验[S].北京:中国标准出版社, 2017.
National Health and Family Planning Commission, China Food and Drug Administration.GB 4789.35—2016 Food microbiological inspection lactic acid bacteria test[S].Beijing:Standards Press of China, 2017.
[10] 胡玲萍, 裘迪红, 王鑫钰.泡菜中高产蛋白酶乳酸菌的筛选鉴定及其酶学特性初步研究[J].食品与发酵工业, 2015, 41(6):35-40.
HU L P, QIU D H, WANG X Y.Screening and identification of lactic acid bacteria with high productivity of protease in pickled vegetable and studies on the enzymology characteristics of the protease[J].Food and Fermentation Industries, 2015, 41(6):35-40.
[11] 郭艳荣, 党娜, 苏馨, 等.埃塞俄比亚发酵食品中乳酸菌的分离鉴定[J].中国乳品工业, 2020, 48(5):15-19.
GUO Y R, DANG N, SU X, et al.Isolation and identification of lactic acid bacteria from fermented foods in Ethiopian[J].China Dairy Industry, 2020, 48(5):15-19.
[12] 呼斯楞, 刘红新, 于洁, 等.内蒙古呼伦贝尔地区传统发酵乳中乳酸菌的多样性分析[J].微生物学通报, 2016, 43(5):984-990.
HU S L, LIU H X, YU J, et al.Diversity of lactic acid bacteria associated with traditional fermented milk from Hulun Buir in Inner Mongolia[J].Microbiology, 2016, 43(5):984-990.
[13] 周滟晴, 刘婷, 周婉婷, 等.高产酸果醋醋酸菌的筛选鉴定及其耐醇和耐温性探究[J].食品与发酵工业, 2021,47(10):72-78.
ZHOU Y Q, LIU T, ZHOU W T, et al.Isolation and identification of an acetic acid bacteria with high acid yield and research on tolerance to ethanol and temperature[J].Food and Fermentation Industries, 2021,47(10):72-78.
[14] ZHANG X P, LI Y R, TAO Y, et al.A novel method based on infrared spectroscopic inception-resnet networks for the detection of the major fish allergen parvalbumin[J].Food Chemistry, 2021, 337:127986.
[15] SONG Y N, LI Z X, LIN H, et al.Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin[J].Food Chemistry, 2015, 175:374-380.
[16] PESCUMA M, HÉBERT E M, HAERTLÉ T, et al.Lactobacillus delbrueckii sub sp.bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin[J].Food Chemistry, 2015, 170:407-414.
[17] 丁婕, 王梦梦, 汪立平, 等.鼠李糖乳酸杆菌对河豚肝脏中河豚毒素毒性的影响[J].食品科学, 2019, 40(19):237-241.
DING J, WANG M M, WANG L P, et al.Effect of Lactobacillus rhamnosus on the toxicity of tetrodotoxin in the liver of puffer fish[J].Food Science, 2019, 40(19):237-241.
[18] SHARP M F, STEPHEN J N, KRAFT L, et al.Immunological cross-reactivity between four distant parvalbumins-impact on allergen detection and diagnostics[J].Molecular Immunology, 2015, 63(2):437-448.
[19] KAWASE S, USHIO H, OHSHIMA T, et al.Preparation of monoclonal antibodies against tuna parvalbumin[J].Fisheries Science, 2001, 67(3):559-561.
[20] DO CARMO A, DA SILVA D, DE OLIVEIRA M, et al.Genes involved in protein metabolism of the probiotic lactic acid bacterium Lactobacillus delbrueckii UFV H2b20[J].Beneficial Microbes, 2011, 2(3):209-220.
[21] HEBERT E M, MAMONE G, PICARIELLO G, et al.Characterization of the pattern of α s1-and β-casein breakdown and release of a bioactive peptide by a cell envelope proteinase from Lactobacillus delbrueckii subsp.lactis CRL 581[J].Applied and Environmental Microbiology, 2008, 74(12):3 682-3 689.
[22] ANGGRAINI H, TONGKHAO K, CHANPUT W.Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation[R].Malang:8th Annual Basic Science International Conference (BaSIC)-Coverage of Basic Sciences toward the World's Sustainability Challanges, 2018.
[23] KLICHE T, LI B, BOCKELMANN W, et al.Screening for proteolytically active lactic acid bacteria and bioactivity of peptide hydrolysates obtained with selected strains[J].Applied Microbiology and Biotechnology, 2017, 101(20):7 621-7 633.
[24] LAW J, HAANDRIKMAN A.Proteolytic enzymes of lactic acid bacteria[J].International Dairy Journal, 1997, 7(1):1-11.