Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese
نویسندگان
1 Food Toxicology and Contaminants Department, National Research Centre, Cairo 12,622, Egypt
2 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt, Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service, South Ural State University, Chelyabinsk, Russia
3 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt, Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi 20,602, United Arab Emirates
4 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt
5 Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21,934, Egypt
doi
10.18502/jfqhc.9.4.11375چکیده
Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus ...
