Antibacterial Properties of D-Amino Acid Oxidase: Impact on the Food Industry

Food quality is also related to safety and prevention of spoilage. Biological antimicrobial agents represent suitable alternatives to clinical preservatives in food industry to increase both safety and stability of aliments. Here, we focused on the enzyme D-amino acid oxidase (DAAO) from the yeast R...

Descripción completa

Detalles Bibliográficos
Autores principales: Marcone, Giorgia Letizia, Binda, Elisa, Rosini, Elena, Abbondi, Monica, Pollegioni, Loredano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902632/
https://www.ncbi.nlm.nih.gov/pubmed/31849918
http://dx.doi.org/10.3389/fmicb.2019.02786

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902632/
https://www.ncbi.nlm.nih.gov/pubmed/31849918
http://dx.doi.org/10.3389/fmicb.2019.02786

Ejemplares similares