Altering the Composition of Caseicins A and B as a Means of Determining the Contribution of Specific Residues to Antimicrobial Activity

Caseicin A (IKHQGLPQE) and caseicin B (VLNENLLR) are antimicrobial peptides generated through the bacterial fermentation of sodium caseinate, and on the basis of this and previous studies, they are active against many Gram-negative pathogens (Cronobacter sakazakii, Cronobacter muytjensii, Salmonella...

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Autores principales: Norberg, Sarah, O'Connor, Paula M., Stanton, Catherine, Ross, R. Paul, Hill, Colin, Fitzgerald, Gerald F., Cotter, Paul D.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology (ASM) 2011
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC3067445/
https://ncbi.nlm.nih.gov/pubmed/21296933
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02450-10
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