Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107743
Abstract: Abstract This study aimed to investigate the influence of mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201) with a high protease activity on the degradation of proteins and the formation of peptides with antioxidant activities during… read more here.
Keywords: formation peptides; peptides antioxidant; influence mixed; mixed starters ... See more keywords
The Pathogenic Neisseria Use a Streamlined Set of Peptidoglycan Degradation Proteins for Peptidoglycan Remodeling, Recycling, and Toxic Fragment Release
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DOI: 10.3389/fmicb.2019.00073
Abstract: Neisseria gonorrhoeae and Neisseria meningitidis release peptidoglycan (PG) fragments from the cell as the bacteria grow. For N. gonorrhoeae these PG fragments are known to cause damage to human Fallopian tube tissue in organ culture… read more here.
Keywords: pathogenic neisseria; fragment release; fragment; degradation proteins ... See more keywords
Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying
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DOI: 10.3390/foods11152242
Abstract: The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage… read more here.
Keywords: myofibril; degradation proteins; shrinkage; lamb meat ... See more keywords