Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese.
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DOI: 10.1016/j.fm.2017.03.015
Abstract: The ability of Aspergillus flavus to produce aflatoxins in dairy products presents a potential hazard. The antifungal protein PgAFP from Penicillium chrysogenum inhibits various foodborne toxigenic fungi, including Aspergillus flavus. However, PgAFP did not inhibit… read more here.
Keywords: protein pgafp; pgafp; antifungal protein; calcium ... See more keywords