Keyphrases
Saccharomyces Cerevisiae
100%
Biocides
100%
Antimicrobial Properties
100%
Induced Mechanism
100%
Antimicrobial Peptides
100%
Glyceraldehyde-3-phosphate Dehydrogenase
60%
Alcoholic Fermentation
40%
Derived Peptide
40%
Synthetic Peptides
40%
Antimicrobial Activity
40%
Antagonistic Effect
20%
Mechanism of Death
20%
Acidic Conditions
20%
Gel Filtration Chromatography
20%
Molecular Structure
20%
Molecular Markers
20%
Epifluorescence Microscopy
20%
Non-Saccharomyces
20%
Wine
20%
Saccharomyces Cerevisiae Strains
20%
Yeast Cells
20%
Synthetic Analogues
20%
Chemically Synthesized
20%
Glycolytic Enzymes
20%
Cell Membrane Damage
20%
Synthetic Mimics of Antimicrobial Peptides (SMAMPs)
20%
Microbial Species
20%
Acidic pH
20%
Immunology and Microbiology
Antimicrobial Activity
100%
Antimicrobial Peptides
100%
baker's yeast
100%
Biocide
100%
Peptides
71%
Saccharomyces cerevisiae
42%
Antimicrobial Agent
28%
Budding Yeast
14%
Cell Membrane
14%
Genetic Marker
14%
Yeast Cell
14%
Gel Filtration Chromatography
14%
Membrane Damage
14%
Chemical Structure
14%
Internalization
14%
Biochemistry, Genetics and Molecular Biology
Antimicrobial Activity
100%
Antimicrobial Peptides
100%
baker's yeast
100%
Glyceraldehyde 3-Phosphate Dehydrogenase
42%
Internalization
14%
Chemical Structure
14%
Enzyme
14%
Gel Permeation Chromatography
14%
Cell Membrane
14%
Membrane Damage
14%
Genetic Marker
14%
Budding Yeast
14%
Food Science
Antimicrobial Peptide
100%
Ethanol Fermentation
28%
Non-Saccharomyces
14%
Natural Antimicrobials
14%