Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens
Marie-Louise Heymich, Ulrike Friedlein, Marius F.W. Trollmann, Karin Schwaiger, Rainer A. Böckmann, Monika Pischetsrieder
Topics & Concepts
AntimicrobialFood spoilageBacteriaFood scienceAntimicrobial peptidesChemistryPreservativeBiologyMicrobiologyGeneticsAntimicrobial Peptides and ActivitiesProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods