Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: structural and functional stabilization

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapmen...

Full description

Bibliographic Details
Main Author: Malheiros, Patrícia S. (author)
Other Authors: Jozala, Angela F. (author), Pessoa-Jr., Adalberto (author), Vila, Marta M. D. C. (author), Balcão, Victor M. (author), Franco, Bernadette D. G. M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Antimicrobial activity
Bacteriocins
Bacterial cellulose
Immobilization
Listeria monocytogenes
Science & Technology
Online Access:http://hdl.handle.net/1822/54751
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/54751

Internet

http://hdl.handle.net/1822/54751

Similar Items