Optimisation of fermentation for developing a novel low-allergenic fermented milk beverage with reduced antigenicity

Abstract

In pursuit of expanding dietary options for those with allergies, we aimed to develop a low-allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α-lactalbumin (α-LA), β-lactoglobulin (β-LG), α-casein and β-casein were impressive, ranging from 43.54 to 70.51%. A 28-day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α-LA and β-LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.