Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

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Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

Kenaf seeds are a promising source of natural preservatives for food applications due to their potential as a substrate to generate peptides with high antibacterial activity. We sought to generate bioactive peptides with antibacterial activity from Kenaf seed proteins via lacto-fermentation. The gro...

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Bibliographic Details
Main Authors:	Arulrajah, Brisha, Muhialdin, Belal J., Zarei, Mohammad, Hasan, Hanan, Saari, Nazamid
Format:	Article
Language:	English
Published:	Elsevier 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/89541/ http://psasir.upm.edu.my/id/eprint/89541/1/KENAF.pdf

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