Microbiome of root vegetables-a source of gluten-degrading bacteria.

Kõiv, Viia; Adamberg, Kaarel; Adamberg, Signe; Sumeri, Ingrid; Kasvandik, Sergo; Kisand, Veljo; Maiväli, Ülo; Tenson, Tanel

Kõiv, Viia; Adamberg, Kaarel; Adamberg, Signe; Sumeri, Ingrid; Kasvandik, Sergo; Kisand, Veljo; Maiväli, Ülo; Tenson, Tanel.

Afiliação

Kõiv V; Institute of Technology, University of Tartu, Tartu, Estonia. viia.koiv@ut.ee.
Adamberg K; School of Science: Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.
Adamberg S; Center of Food and Fermentation Technologies, Tallinn, Estonia.
Sumeri I; School of Science: Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia.
Kasvandik S; Center of Food and Fermentation Technologies, Tallinn, Estonia.
Kisand V; Institute of Technology, University of Tartu, Tartu, Estonia.
Maiväli Ü; Institute of Technology, University of Tartu, Tartu, Estonia.
Tenson T; Institute of Technology, University of Tartu, Tartu, Estonia.

Appl Microbiol Biotechnol ; 104(20): 8871-8885, 2020 Oct.

Article em En | MEDLINE | ID: mdl-32875365

Assuntos

Doença Celíaca; Helianthus; Microbiota; Bactérias/genética; Clostridium; Gliadina; Glutens; Humanos; Verduras

Palavras-chave

Celiac disease; ELISA; Food; Prolyl endopeptidase; Root vegetable

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Doença Celíaca / Microbiota / Helianthus Limite: Humans Idioma: En Revista: Appl Microbiol Biotechnol Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Estônia

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