Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity

The use of whey as a natural culture medium to produce hydrolysates with antimicrobial from Bacillus clausii is the objective of this research. The fermentation process was carried out at 25 ℃ for five days, where proteolytic activity, soluble peptides quantification, and antimicrobial activity usin...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 1 vom: 01. Jan., Seite 35-42
1. Verfasser:	Rochín-Medina, Jesús J (VerfasserIn)
Weitere Verfasser:	Ramírez-Medina, Hilda K, Rangel-Peraza, Jesús G, Pineda-Hidalgo, Karen V, Iribe-Arellano, Pablo
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Bioactive compounds fermentation natural antimicrobials natural antioxidants proteins Anti-Infective Agents Antioxidants Culture Media Peptides Protein Hydrolysates