Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy.
Vanessa BiscolaY ChoisetHanitra RabesonaJ-M ChobertThomas HaertléBernadette Dora Gombossy de Melo FrancoPublished in: Journal of applied microbiology (2018)
Enterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products.