Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars

Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars

The prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited pe...

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Bibliographic Details
Main Authors: Hani A. Alhadrami, Ahmed M. Sayed, Hossam M. Hassan, Mostafa E. Rateb, Karim Abdelkader
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Pharmaceutics
Subjects:
<i>Salmonella enterica</i>
hen egg white lysozyme
cecropin A
amphipathic helix
food preservative
Online Access:https://www.mdpi.com/1999-4923/14/10/2201

Internet

https://www.mdpi.com/1999-4923/14/10/2201

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