Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides

Author:

Pereira Patricia R.1ORCID,Freitas Cyntia S.1,Paschoalin Vania M. F.1ORCID

Affiliation:

1. Chemistry Institute Federal University of Rio de Janeiro (UFRJ) Av. Athos da Silveira Ramos, 149 Rio de Janeiro 21941‐909 Brazil

Publisher

Wiley

Subject

Food Science

Reference123 articles.

1. Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

2. Single cell proteins: As nutritional enhancer;Adedayo M.;Advances in Applied Science Research,2011

3. Auto-lysed yeast and yeast extract effects on dry matter intake, blood cells counts, IgG titer and gene expression of IL-2 in lactating dairy cows under heat stress

4. Selenium‐enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food;Aguilar F.;European Food Safety Authority Journal,2008

5. Purification of bioactive peptide with antimicrobial properties produced by Saccharomyces cerevisiae;ThyabGddoaAl‐Sahlany S.;Foods,2020

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