Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate
Author:
Affiliation:
1. School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
2. School of Food Science and Engineering; Qingdao Agricultural University; Qingdao 266109 Shandong China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference27 articles.
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3. Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: production conditions, purification and characterization;Anastasiadou;Bioresource Technology,2008
4. Membrane-active bacteriocins to control Salmonella in foods: are they the definite hurdle?;Chalón;Food Research International,2012
5. Role of Peptide Hydrophobicity in the mechanism of action of α-helical antimicrobial peptides;Chen;Antimicrobial Agents and Chemotherapy,2007
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