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Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 28 checked references that resolve
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Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (<i>Camelus dromedarius</i>)
resolves10.1007/s00284-019-01788-4
Microbiota Associated with Dromedary Camel Milk from Algerian Sahara
resolves10.1016/j.foodcont.2019.106969
Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives
resolves10.1016/j.lwt.2020.110206
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
resolves10.1111/j.1750-3841.2012.02776.x
Antibacterial Activity of
<i>Lactobacillus acidophilus</i>
Strains Isolated from Honey Marketed in Malaysia against Selected Multiple Antibiotic Resistant (MAR) Gram‐Positive Bacteria
resolves10.3168/jds.2017-13400
In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
resolves10.1016/j.foodchem.2017.06.149
In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
resolves10.1016/j.foodcont.2014.05.046
Synthesis, characterization and comparative study of nano-Ag–TiO2 against Gram-positive and Gram-negative bacteria under fluorescent light
resolves10.1111/j.1471-0307.2004.00127.x
Antimicrobial activity of camel's milk against pathogenic strains of <i>Escherichia coli</i> and <i>Listeria monocytogenes</i>
resolves10.1016/j.lwt.2017.10.041
Comparison of the acidification activities of commercial starter cultures in camel and bovine milk
resolves10.3168/jds.S0022-0302(83)81926-2
Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
resolves10.1016/j.jfda.2016.10.014
Cytotoxic and antioxidant capacity of camel milk peptides: Effects of isolated peptide on superoxide dismutase and catalase gene expression
resolves10.1016/j.aninu.2018.05.004
Potential antioxidant bioactive peptides from camel milk proteins
resolves10.1016/j.lwt.2012.01.034
Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
resolves10.1016/j.idairyj.2016.12.001
Dromedary camel milk proteins, a source of peptides having biological activities – A review
resolves10.1016/j.fm.2012.05.002
Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51
resolves10.1039/C7FO00666G
Antioxidant, ACE-inhibitory and antimicrobial activity of fermented goat milk: activity and physicochemical property relationship of the peptide components
resolves10.1016/j.idairyj.2012.10.015
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637
resolves10.1016/j.phanu.2018.02.002
Identification of low molecular weight antimicrobial peptides from Iraqi camel milk fermented with Lactobacillus plantarum
resolves10.1016/j.foodcont.2019.106898
Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds
resolves10.1111/1750-3841.12844
Novel Antifungal Peptides Produced by
<i>Leuconostoc mesenteroides</i>
DU15 Effectively Inhibit Growth of
<i>Aspergillus niger</i>
resolves10.1016/j.foodcont.2015.05.022
Identification of antifungal peptides produced by Lactobacillus plantarum IS10 grown in the MRS broth
resolves10.1016/j.fm.2012.07.011
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
resolves10.1016/j.jssas.2011.12.001
Comparative study of chemical composition, isolation and identification of micro-flora in traditional fermented camel milk products: Gariss, Suusac, and Shubat
resolves10.1016/j.foodcont.2020.107362
Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers – Action against food spoilage yeast
resolves10.1007/s10989-017-9577-5
In Silico and In vitro Analysis of Novel Angiotensin I-Converting Enzyme (ACE) inhibitory Bioactive Peptides Derived from Fermented Camel Milk (Camelus dromedarius)
resolves10.1038/s41592-018-0260-3
Deep learning enables de novo peptide sequencing from data-independent-acquisition mass spectrometry
resolves10.1093/nar/gkv1278
APD3: the antimicrobial peptide database as a tool for research and education
The 3 references without a DOI — listed, not checked
no DOI — not checkedSalt in cheese: Physical, chemical and biological aspects
no DOI — not checked10.1016/j.foodcont.2021.108057_bib16
no DOI — not checkedMicrobiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures
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