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Details of FermFooDB_ID FMDB1651 |
| Primary information | |
|---|---|
| FMDB_ID | FMDB1651 |
| PMID | NA |
| Reference | |
| Title | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties |
| Peptide Sequence | VMFPPQSVL |
| Length | 9 |
| Food_Matrix | WSE of Pecorino Romano cheese |
| Protein Name | Sheep β-Casein |
| pH | 5.3 |
| Temperature | 45-46C cooking ; ripenin 10mo |
| Incubation Time | 10monthold |
| Activity | Antibacterial |
| Experiment | In vitro |
| Model | NA |
| Assay for Activity Measurement | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 |
| 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 | 1017.4 |
| IC50 | NA |