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Filtrado por: Posgrado Maestria en Biotecnologia Palabra clave Fermentados

Análisis in vitro e in silico de proteínas intracelulares con efecto antimicrobiano producidas por Pediococcus pentosaceus 1101

Resumen:	Lactic Acid Bacteria (LAB) are present in fermented meat products, the most representative genera are Lactobacillus and Pediococcus, which provide stability and prolong their useful life because they can produce compounds with antimicrobial activity, such as bacteriocins and bacteriocin-like inhibitory substances (BLIS), recent studies have also shown that proteins like...
Tema:	Peptidase -- Pathophysiology, Proteínas, Peptidasas -- Patofisiología, and Proteins
Creador:	Ramos Palma, Arquímedes
Colaborador:	Pérez Chabela, María de Lourdes, Juárez Castelán, Carmen Josefina, Ponce Alquicira, Edith, Calderón Oliver, Mariel, and Almanza Pérez, Julio César
Editor:	Universidad Autónoma Metropolitana
Posgrado:	Maestria en Biotecnologia
Idioma:	spa
Año de publicación:	2024
Derechos:	Acceso Abierto
Licencia:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/masterThesis
Identificador:	https://doi.org/10.24275/uami.mp48sd47v