Optimization of the Antibacterial Activity of Half-Fin Anchovy (Setipinna taty) Hydrolysates

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1979-1989

  Song, Ru ^a,b   Wei, Rongbian ^b   Zhang, Bin ^b   Wang, Dongfeng ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antibacterial activity; Enzymatic proteolysis; Half fin anchovy; Response surface methodology

Indexed keywords

ACIDIC PROTEASE; ALKALINE PROTEASE; AMINO ACID COMPOSITIONS; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL ACTION; ANTIBACTERIAL AGENT; ANTIBACTERIAL PEPTIDES; BACILLUS MEGATERIUM; BACTERIAL CELLS; CELL INTEGRITY; CENTRAL COMPOSITE DESIGNS; E. COLI; ENZYMATIC PROTEOLYSIS; FOOD PROTEINS; HALF-FIN ANCHOVY; MEMBRANE DAMAGE; MINIMAL INHIBITORY CONCENTRATION; NUTRITIONAL VALUE; OPTIMAL CONDITIONS; PEPSIN HYDROLYSATES; PROTEUS VULGARIS; PSEUDOMONAS FLUORESCENS; RESPONSE SURFACE METHODOLOGY;

ALKALINITY; AMINO ACIDS; BACTERIOLOGY; CELL MEMBRANES; CYTOLOGY; ESCHERICHIA COLI; HYDROLYSIS; OPTIMIZATION; PROTEINS; PROTEOLYSIS; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTIES;

FINS (HEAT EXCHANGE);

BACILLUS MEGATERIUM; BACTERIA (MICROORGANISMS); ENGRAULIDAE; ESCHERICHIA COLI; PROTEUS VULGARIS; PSEUDOMONAS FLUORESCENS; SETIPINNA TATY;

EID: 84862128060     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0505-3     Document Type: Article

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