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Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus
This paper aims to study the antibacterial action of glycinin basic polypeptide (GBP) on Staphylococcus aureus (S. aureus). Herein, the minimum inhibitory concentration (MIC) of GBP against S. aureus was 0.2 mg/mL. Atomic force microscopy (AFM) imaging showed that GBP seriously damaged the morpholog...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049286/ https://ncbi.nlm.nih.gov/pubmed/30263433 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0229-x |
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