Camel milk whey hydrolysate inhibits growth and biofilm formation of Pseudomonas aeruginosa PAO1 and methicillin-resistant Staphylococcus aureus

Author:

Abdel-Hamid MahmoudORCID,Romeih EhabORCID,Saporito Paola,Osman Ali,Mateiu Ramona Valentina,Mojsoska Biljana,Jenssen Håvard

Funder

Danish Government Scholarship

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference46 articles.

1. Antibacterial activity of papain hydrolysed camel whey and its fractions;Abdel-Hamid;International Dairy Journal,2016

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

3. Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius);Alhaj;International Journal of Dairy Technology,2018

4. Compositional, technological and nutritional aspects of dromedary camel milk;Al haj;International Dairy Journal,2010

5. Lwt - food Science and Technology New peptides obtained by hydrolysis of caseins from bovine milk by protease extracted from the latex Jacaratia corumbensis;Arruda;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2012

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