Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10
Hussein L. Algboory, Belal J. Muhialdin
Topics & Concepts
Lactobacillus plantarumAntimicrobialStaphylococcus aureusFermentationFood scienceChemistryAntibacterial activityEscherichia coliMicrobiologyFractionationBiologyBacteriaBiochemistryLactic acidChromatographyGeneticsGeneProtein Hydrolysis and Bioactive PeptidesAnimal Diversity and Health StudiesAntimicrobial Peptides and Activities