Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins
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DOI: 10.1007/s00253-019-09844-6
Abstract: Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids,… read more here.
Keywords: lipolytic proteolytic; antibacterial proteins; dairy products; acid bacteria ... See more keywords
Exploration of the antibacterial proteins in pearl oyster Pinctada fucata induced by bacterial inoculation
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DOI: 10.1007/s12562-017-1084-2
Abstract: The aim of this research was to characterize immune-related antibacterial substances from pearl oyster Pinctada fucata induced by bacterial invasion. Bacteria inoculation was performed by injecting 0.1 ml of 1.0 × 1012 colony-forming units/ml Vibrio parahaemolyticus into adductor… read more here.
Keywords: antibacterial proteins; induced bacterial; fucata induced; pinctada fucata ... See more keywords
Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins.
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DOI: 10.1016/j.foodres.2019.108688
Abstract: Bovine milk shows bacteriostatic activity mainly due to the presence of antibacterial proteins, like lactoferrin, lactoperoxidase and immunoglobulins. Heat treatment is applied to kill bacteria and thereby extend shelf life of dairy products. Such heat… read more here.
Keywords: milk; heat treatment; antibacterial proteins; whey ... See more keywords