Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10
Fermented camel milk is a good source of peptides including novel peptides produced by the starter culture. This study aimed to determine the novel peptides that contribute to the antimicrobial activity of fermented camel milk. Camel milk was pasteurized at 90 ◦C for 30 min and fermented with Lact...
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Elsevier
2021
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