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Antibacterial peptides generated by Alcalase hydrolysis of goat whey
Ali Osman, Hanan A Goda, Mahmoud Abdel-Hamid, Sanaa M. Badran,
Jeanette Otte
46
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Keyphrases
Antibacterial Peptide
100%
Size Exclusion Chromatography
83%
Whey Hydrolysate
66%
Antibacterial Activity
33%
MIC Values
16%
Transmission Electron Microscopy
8%
High Concentration
8%
Escherichia Coli
8%
Bacillus Cereus (B. cereus)
8%
Disc Diffusion
8%
Hydrolysis
8%
Staphylococcus Aureus
8%
Bacillus Licheniformis
8%
Bacterial Cells
8%
LC-MS Analysis
8%
Antibacterial Ability
8%
Agricultural and Biological Sciences
Size-Exclusion Chromatography
100%
Enzymatic Hydrolysis
100%
Antimicrobial Peptides
100%
Minimum Inhibitory Concentration
20%
Liquid Chromatography-Mass Spectrometry
10%
Transmission Electron Microscopy
10%
Bacillus Cereus
10%
Escherichia coli
10%
Bacillus Licheniformis
10%
Staphylococcus aureus
10%
Food Science
Hydrolysate
100%
Subtilisin
100%
Liquid Chromatography Mass Spectrometry
12%
Bacillus cereus
12%
Staphylococcus aureus
12%
Transmission Electron Microscopy
12%
Escherichia coli
12%