Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C-Reference-Cited by-同舟云学术

Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C

Published:2021-02-09 Issue:7 Volume:69 Page:2118-2128
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cochet Marie-Françoise¹,Baron Florence¹,Bonnassie Sylvie²,Jan Sophie¹,Leconte Nadine¹,Jardin Julien¹,Briard-Bion Valérie¹,Gautier Michel¹,Andrews Simon C.³,Guérin-Dubiard Catherine¹,Nau Françoise¹

Affiliation:

1. STLO, INRAE, Institut Agro, 35042 Rennes, France

2. UFR Sciences de la Vie et de l’Environnement, Rennes 35700, France

3. School of Biological Sciences, Knight Building, University of Reading, Reading RG6 6AS, U.K.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06677

Reference57 articles.

1. Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli

2. Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White

3. Role of Microbial Iron Transport Compounds in the Bacterial Spoilage of Eggs

4. Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

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