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Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto
soybean allergen IgE Bacillus natto
2010/11/22
We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for IgE antibod...