Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions.
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DOI: 10.1002/jsfa.9214
Abstract: BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs. The digests were… read more here.
Keywords: rennet; cheese whey; crude cheese; antibacterial peptides ... See more keywords