Potential use as a bio-preservative from lupin protein hydrolysate generated by alcalase in food system.

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Ghada Mohamed Elaraby Elaraby Abdelnaby Mostafa
Journal: Journal of Applied Biology & Biotechnology Vol. 4 (02), pp. 076-081, 2016 Journal of Applied Biology & Biotechnology Vol. 4 (02), pp. 076-081, 2016 Volume: 01/01/2016
Keywords : Potential , , , bio-preservative from lupin protein hydrolysate    
Abstract:
In this study, we evaluated the antibacterial activity of hydrolysates from lupin protein in vitro against gram positive (Staphylococcus aureus and Bacillus subtilis) and gram negative (Pseudomonas aeruginosa and Escherichia coli) bacteria
   
     
 
       

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