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Cashew; allergen; yogurt; lactic acid bacteria; fermentation; food allergy; LACTOBACILLUS-ACIDOPHILUS; PEANUT SENSITIZATION; IMMUNOTHERAPY; FERMENTATION; MICROBIOME; PROTEINS; ACID
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Full-Text Articles in Physical Sciences and Mathematics
Microbiological, Physicochemical, And Immunological Analysis Of A Commercial Cashew Nut-Based Yogurt, Christopher P. Mattison, Kayanush Aryana, Kristen Clermont, Eric Prestenburg, Steven W. Lloyd, Casey .. Grimm, Richard L. Wasserman
Microbiological, Physicochemical, And Immunological Analysis Of A Commercial Cashew Nut-Based Yogurt, Christopher P. Mattison, Kayanush Aryana, Kristen Clermont, Eric Prestenburg, Steven W. Lloyd, Casey .. Grimm, Richard L. Wasserman
Faculty Publications
Nut-based milks and yogurts are gaining popularity, but may not offer the same benefits as dairy yogurts to consumers. Cashew nuts often cause severe allergic reactions, and cashew nut allergens are stable to several types of processing. To compare its characteristics to dairy yogurt and characterize the effects of fermentation on the Ana o 1-3 cashew nut allergens, a commercial yogurt made from cashew nuts (Cashewgurt) was evaluated for microbiological, physiochemical, and immunological properties. Average counts for lactobacilli and Streptococcus thermophilus were greater than 10 million colony forming units per milliliter, indicating the capacity to provide a health benefit. Cashewgurt …