Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C

Autor: Michel Gautier, Sylvie Bonnassie, Marie-Françoise Cochet, Sophie Jan, Nadine Leconte, Françoise Nau, Valérie Briard-Bion, Florence Baron, Catherine Guérin-Dubiard, Simon C. Andrews, Julien Jardin

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, ⟨10.1021/acs.jafc.0c06677⟩
Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.0c06677⟩

International audience; A recent work revealed that egg white (EW) at 45°C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly little affected by removal of the >10 kDa EW proteins. Here, we sought

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fae82f29148f7f7bd15a84eef0840fc7
https://hal.inrae.fr/hal-03142882/document