Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

Author:

Heymich Marie-Louise,Friedlein Ulrike,Trollmann Marius,Schwaiger Karin,Böckmann Rainer A.,Pischetsrieder Monika

Funder

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Following the mechanisms of bacteriostatic versus bactericidal action using Raman spectroscopy;Bernatova;Molecules,2013

3. Antimicrobial peptides: Pore formers or metabolic inhibitors in bacteria? Nature Reviews;Brogden;Microbiology,2005

4. Preservative agents in foods. Mode of action and microbial resistance mechanisms;Brul;International Journal of Food Microbiology,1999

5. Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques;Chang;Food Research International,2011

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