Welcome to Entry Card of Peptide
Details of FermFooDB_ID FMDB1658 |
| Primary information | |
|---|---|
| FMDB_ID | FMDB1658 |
| PMID | NA |
| Reference | |
| Title | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties |
| Peptide Sequence | RPKHPIK |
| Length | 7 |
| Food_Matrix | WSE of Caciocavallo |
| Protein Name | cow αS1-Casein |
| pH | 5.2 |
| Temperature | stretching at 90-95C |
| Incubation Time | 3 monthold ripening |
| 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 Milk culture |
| Hydrolysis | proteolytic enzyme |
| Method of Analysis | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) |
| M/Z ratio | NA |
| Mass | 875.6 |
| IC50 | NA |