Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

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Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei generating a peptide mixture with a DH of 43.39% und...

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Bibliographic Details
Main Authors:	Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, Nazamid
Format:	Article
Language:	English
Published:	Elsevier 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/86601/ http://psasir.upm.edu.my/id/eprint/86601/1/Low%20molecular%20weight%20peptides%20.pdf

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