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Antimicrobial activity of peptide fractions from Mucuna pruriens against Escherichia coli and Listeria monocytogenes
2017
Jounal of Negative and No Positive Results
In the present work, the inhibitory activity of bacterial growth of peptide fractions from the legume Mucuna pruriens obtained by sequential enzymatic hydrolysis of the protein concentrate of its grains was evaluated. Dry grains of Mucuna pruriens obtained in the Yucatán state from the 2015 crop were used. To obtain the concentrate, a wet fractionation of the components of the grain flour was carried out and subsequently hydrolyzed by two sequential enzymatic systems, Alcalase®-Flavourzyme® and
doi:10.19230/jonnpr.1450
doaj:f04ab19e29a64a018efe56a8f9ea49e2
fatcat:2njhnlsnyvarjpgtbxaefc4pwu