Impact of bovine lactoferrin fortification on pathogenic organisms to attenuate the risk of infection for infants

Author:

Sawale Manoj,Ozadali Ferhan,Valentine Christina J.,Benyathiar Patnarin,Drolia RishiORCID,Mishra Dharmendra K.ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference92 articles.

1. Antibacterial activity of camel whey in combination with various medicinal plant extracts;Abdallah;Journal of Medicinal Plants Studies,2017

2. Bovine lactoferrin and lactoferrin-derived peptides inhibit the growth of Vibrio cholerae and other Vibrio species;Acosta-Smith;Frontiers in Microbiology,2018

3. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula;Al-Nabulsi;International Journal of Food Microbiology,2009

4. Eradication of marine biofilms by atmospheric pressure non-thermal plasma: A potential approach to control biofouling?;Alkawareek;International Biodeterioration Biodegradation,2014

5. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157: H7 by cation chelation, NaCl and temperature;Al‐Nabulsi;Journal of applied Microbiology,2006

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