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- W4285263037 endingPage "189" @default.
- W4285263037 startingPage "175" @default.
- W4285263037 abstract "Preservatives are usually added to foods to prevent or inhibit the growth of microorganisms that cause food poisoning and spoilage. Chemical food preservatives and physical treatments used to inhibit bacterial proliferation have been linked to serious health consequences as well as decreased acceptance of food by consumers. These have led to searches for new novel technologies in the preservation of food, and one of such techniques is the use of antimicrobials. Antimicrobial peptides (AMPs) are proteins that exist naturally in animals, plants, insects, and microorganisms. These peptides have been discovered to be a good substitute for chemical additives. AMPs have a wide range of biological functions, and they can inhibit the creation of resistant bacteria and can aid host’s protection against dangerous infections. Chemical, enzymatic, and recombinant processes are used to make AMPs. The AMP nisin is currently the most used in food preservation, and others include polylysine, pedocin, enterocin, etc. To extend the shelf life of food, AMPs can be used alone or as a mixture with other antimicrobials. This review aimed to provide an overview of AMPs, sources, types, and methods of production and purification, and the applications of AMPs as food additives in food preservation." @default.
- W4285263037 created "2022-07-14" @default.
- W4285263037 creator A5017676965 @default.
- W4285263037 creator A5035422275 @default.
- W4285263037 date "2022-01-01" @default.
- W4285263037 modified "2023-09-27" @default.
- W4285263037 title "Antimicrobial peptides in food preservation" @default.
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