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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |