“In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria”
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05776-2.pdf
Reference35 articles.
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2. Ai M, Tang T, Zhou L, Ling Z, Guo S, Jiang A (2019) Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocoll 87:933–942
3. Bartkiene E, Lele V, Sakiene V, Zavistanaviciute P, Ruzauskas M, Stankevicius A, et al (2020) Fermented, ultrasonicated, and dehydrated bovine colostrum: changes in antimicrobial properties and immunoglobulin content. J Dairy Sci 103(2):1315–1323
4. Chae A, Aitchison A, Day AS, Keenan JI (2017) Bovine colostrum demonstrates anti-inflammatory and antibacterial activity in in vitro models of intestinal inflammation and infection. J Funct Foods 28:293–298. https://doi.org/10.1016/j.jff.2016.11.016
5. Chen J, Peng H, Wang X, Shao F, Yuan Z, Han H (2014) Graphene oxide exhibits broad-spectrum antimicrobial activity against bacterial phytopathogens and fungal conidia by intertwining and membrane perturbation. Nanoscale 6(3):1879–1889
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