Reduction of the antigenicity of whey proteins by lactic acid fermentation

Lactic acid bacteria (399 meso- and thermophilic strains or mixed cultures) were screened for their ability to reduce the antigenicity of bovine ol-la ctalbumin (alpha-la) and beta-lactoglobulin (beta-lg). Residual antigenicit y of these proteins in whey from the fermented milks was determined by indi rect ELISA and competitive ELISA for alpha-la and beta-lg, using rabbit pol yclonal antibodies. The antigenicity was related to allergenicity, as deter mined by skin-testing with selected samples of whey from the fermented milk s. The antigenicity of whey proteins was found to be reduced by over 99% as compared to raw milk after the lactic acid fermentation of sterilized cow' s milk. The allergenicity of alpha-la and beta-lg was not, however; elimina ted, being only slightly attenuated.