Antilisterial peptides from Spanish dry-cured hams: Purification and identification

Food Microbiology

Volumn 59, Issue , 2016, Pages 133-141

  Castellano, Patricia ^a   Mora, Leticia ^b   Escudero, Elizabeth ^b   Vignolo, Graciela ^a   Aznar, Rosa ^b,c   Toldrá, Fidel ^b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

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

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Antimicrobial peptides; Dry cured ham; Listeria monocytogenes; Mass spectrometry; Proteomics

Indexed keywords

ANTIINFECTIVE AGENT; PEPTIDE; PEPTIDOMIMETIC AGENT;

AMINO ACID SEQUENCE; ANALYSIS; ANIMAL; CHEMISTRY; DRUG EFFECTS; ETHNIC GROUP; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MASS SPECTROMETRY; MEAT; MICROBIAL SENSITIVITY TEST; PIG; PRESERVED FOOD; PROTEOMICS; SPAIN; TANDEM MASS SPECTROMETRY;

AMINO ACID SEQUENCE; ANIMALS; ANTI-BACTERIAL AGENTS; ETHNIC GROUPS; FOOD, PRESERVED; HUMANS; LISTERIA MONOCYTOGENES; MASS SPECTROMETRY; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; PEPTIDES; PEPTIDOMIMETICS; PROTEOMICS; SPAIN; SWINE; TANDEM MASS SPECTROMETRY;

EID: 84989938166     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.05.018     Document Type: Article

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