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

• 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/89541/1/KENAF.pdf; http://psasir.upm.edu.my/id/eprint/89541/; https://www.sciencedirect.com/science/article/pii/S0956713519305584
• Institution: Universiti Putra Malaysia

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...