Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

ABSTRACT: Kawal is a fermented food condiment obtained by spontaneous fermentation of Senna obtusifolia leaves. Fermentative microbiota's consists of microorganisms producing a diversity of bioactive molecules. Thus, research of novel microbial products capable of inhibiting or eliminating plan...

Full description

Bibliographic Details
Main Authors: Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere
Format: Article
Language:English
Published: Elsevier 2023-07-01
Series:Scientific African
Subjects:
Kawal
Bacillus
NRPS
Antimicrobial peptides
Online Access:http://www.sciencedirect.com/science/article/pii/S2468227623001709

Internet

http://www.sciencedirect.com/science/article/pii/S2468227623001709

Similar Items