Comparative antibacterial mode of action of purified alcalase- and tryptic-hydrolyzed palm kernel cake proteins on the food-borne pathogen Bacillus cereus

Food Control

Volumn 31, Issue 1, 2013, Pages 53-58

  Tan, Yen Nee ^a   Matthews, Karl R ^b   Di, Rong ^c   Ayob, Mohd Khan ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b RUTGERS UNIVERSITY   (United States)

^c The State University of New Jersey   (United States)

Author keywords

Alcalase; Antibacterial action; Bacillus cereus; Palm kernel cake protein hydrolysate; Trypsin

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 84870338365     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.09.042     Document Type: Article

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