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Summary: Cow milk proteins is one of the major food allergens, and some probiotics can abate allergenicity to some extent. Lactiplantibacillus plantarum AHQ‐14 isolated from the traditional dairy products in Xinjiang Province, China, has good ability to reduce the allergenicity of β‐lactoglobulin (LG) and good probiotic properties. In the presented study, L. plantarum AHQ‐14 was used to replace half of the commercial yoghurt starter to ferment yoghurt, and the effects of L. plantarum AHQ‐14 fortification on microstructure, textural and rheological attributes of yoghurt were investigated. In addition, milk protein hydrolysis, antigenicity and allergenicity of yoghurts during 28 days of cold storage were detected. The results indicated that AHQ‐14 and YC‐X11 fermentation could enhance the texture and rheological properties of yoghurt by reducing the syneresis (37%) and firmness (14%) and improving the cohesiveness by 50%. In addition, AHQ‐14 and YC‐X11 fermentation can shorten the fermentation time by about 30 min, SDS‐PAGE displayed that AHQ‐14 and YC‐X11 fermentation had stronger hydrolysis of whey protein compared with YC‐X11 yoghurt. Additionally, the fermentation by L. plantarum AHQ‐14 and YC‐X11 could significantly reduce the antigenicity and IgE‐binding ability of skim milk by 82% and 94%, respectively, thus reducing milk‐allergic reactions in patients significantly. [ABSTRACT FROM AUTHOR]

The development process of fermented milk products with low-allergenic potential usually begins with the isolation and screening of strains. However, this bottom-up screening method is time-consuming and heavy workload. Once the target strain is not screened, it will cause a waste of time and money. This experiment adopted a top-down method to screen strains quickly and efficiently and prepared a fermented milk with low whey protein allergenic potential. The traditional fermented dairy products from Xinjiang are a good source for screening functional strains. We took 59 traditional fermented dairy products from Xinjiang as samples. The antigenicity of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG), the main allergenic proteins which are easy to cause human allergy, were taken as the indicators. Through direct screening of the fermented dairy product with the lowest antigenicity, the BZ-21 sample was selected as the target sample. The 13 strains isolated from the BZ-21 sample were safe, and the antigenicity and immunoglobulin E (IgE)-binding capacity of the fermented milk prepared under optimized fermentation conditions were reduced. The results showed that the top-down screening method used in this experiment was effective, and these 13 strains will be potential probiotics in the development of low-allergenic dairy products. • A top-down method was used to screen strains for the preparation of fermented dairy product with low antigenicity. [ABSTRACT FROM AUTHOR]