Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 229-234

  Enrique, María ^a   Marcos, Jose F ^a   Yuste, María ^b   Martínez, Mireia ^b   Vallés, Salvador ^a   Manzanares, Paloma ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Bodegas Miguel Torres   (Spain)

Author keywords

Antimicrobial peptide; Binding activity; Dekkera bruxellensis; Lactoferrin derived peptides; Wine spoilage

Indexed keywords

LACTOFERRICIN B; LACTOFERRIN;

ANTIMICROBIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; DEKKERA BRUXELLENSIS; FLUORESCENCE MICROSCOPY; FUNGAL CELL; FUNGAL STRAIN; FUNGICIDAL ACTIVITY; FUNGUS GROWTH; IN VITRO SELECTION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; SACCHAROMYCES; WINE; YEAST;

ANIMALS; ANTIFUNGAL AGENTS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DEKKERA; FOOD CONTAMINATION; LACTOFERRIN; MICROBIAL SENSITIVITY TESTS; PEPTIDE FRAGMENTS; WINE;

BOVINAE; DEKKERA BRUXELLENSIS;

EID: 53049095047     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.011     Document Type: Article

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