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
Published in:	LWT
Main Author:	Mohamad Asri N.; Muhialdin B.J.; Zarei M.; Saari N.
Format:	Article
Language:	English
Published:	Academic Press 2020
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85091491626&doi=10.1016%2fj.lwt.2020.110206&partnerID=40&md5=1a0694e25450708019683eec23330e89

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