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

• 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/86601/1/Low%20molecular%20weight%20peptides%20.pdf; http://psasir.upm.edu.my/id/eprint/86601/; https://www.sciencedirect.com/science/article/abs/pii/S0023643820311956; http://dx.doi.org/10.17576/JEM-2018-5203-6
• Institution: Universiti Putra Malaysia

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...