Publication:
Discovery and development of novel anti-fungal peptides against foodspoiling fungi

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dc.contributor.authorMuhialdin B.J.en_US
dc.contributor.authorAlgboory H.L.en_US
dc.contributor.authorMohammed N.K.en_US
dc.contributor.authorKadum H.en_US
dc.contributor.authorHussin A.S.M.en_US
dc.contributor.authorSaari N.en_US
dc.contributor.authorHassan Z.en_US
dc.date.accessioned2024-05-29T02:09:18Z
dc.date.available2024-05-29T02:09:18Z
dc.date.issued2020
dc.description.abstractBackground: Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives. � 2020 Bentham Science Publishers.
dc.identifier.doi10.2174/1570163816666190715120038
dc.identifier.epage561
dc.identifier.issn15701638
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85090816396
dc.identifier.spage553
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85090816396&doi=10.2174%2f1570163816666190715120038&partnerID=40&md5=3a6c584d43140924691bb30a620f17e3
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10458
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_US
dc.publisherBentham Science Publishersen_US
dc.relation.ispartofInternational Journal of Pervasive Computing and Communications
dc.sourceScopus
dc.subjectAntifungal peptidesen_US
dc.subjectBio-preservationen_US
dc.subjectDrug discoveryen_US
dc.subjectFood applicationsen_US
dc.subjectMode of actionen_US
dc.subjectNatural preservativesen_US
dc.titleDiscovery and development of novel anti-fungal peptides against foodspoiling fungi
dc.typeReviewen_US
dspace.entity.typePublication

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