Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels

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概要

• 論文の詳細を見る

著者

• Masuda Yasuyuki

  General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.

関連論文

• TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12(BREWING AND FOOD TECHNOLOGY)
• TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12
• Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels
• Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels(BREWING AND FOOD TECHNOLOGY)
• Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels

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