| Primary information |
|---|
| FMDB_ID | FMDB1650 |
| PMID | NA |
| Reference | |
| Title | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties |
| Peptide Sequence | VVAPFPEV |
| Length | 8 |
| Food_Matrix | WSE of Pecorino Romano cheese |
| Protein Name | Sheep αS1-Casein |
| pH | 5.3 |
| Temperature | 45-46C cooking ; ripenin 10mo |
| Incubation Time | 10monthold |
| Activity | Antibacterial |
| Experiment | In vitro |
| Model | NA |
| Assay for Activity Measurement | NA |
| Starter Culture | natural culture in scotta |
| Hydrolysis | proteolytic enzyme |
| Method of Analysis | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) |
| M/Z ratio | NA |
| Mass | 857.5 |
| IC50 | NA |