Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens

OBJECTIVE: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological ana...

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Detalles Bibliográficos
Autores principales: Kim, Yujin, Kim, Sejeong, Lee, Soomin, Ha, Jimyeong, Lee, Jeeyeon, Choi, Yukyung, Oh, Hyemin, Lee, Yewon, Oh, Nam-su, Yoon, Yohan, Lee, Heeyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495330/
https://www.ncbi.nlm.nih.gov/pubmed/33677916
http://dx.doi.org/10.5713/ab.20.0290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495330/
https://www.ncbi.nlm.nih.gov/pubmed/33677916
http://dx.doi.org/10.5713/ab.20.0290

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