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ISSN: 2637-4579

Open Access Journal of Biomedical Engineering and Biosciences

Mini Review(ISSN: 2637-4579)

Research Progress on Antimicrobial Peptides within the Food Industry

Volume 3 - Issue 5

Xiaofang Luo1,2, Meifeng Wang2, Wubliker Dessie2, Jin Yang1, Yujing Hou1, Nongyue He1 and Yiming Tan1*

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    • 1College of Packaging and Materials Engineering, China
    • 2Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Hunan University of Science and Engineering, China

    *Corresponding author: Yiming Tan, College of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou Hunan 412007, China

Received: November 30, 2019;   Published: December 06, 2019

DOI: 10.32474/OAJBEB.2019.03.000172

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Antibacterial peptides, also known as antimicrobial peptides or natural antibiotics, are encoded by specific genes in a variety of biological cells, and are broad-spectrum polypeptides with applications including anti-bacterial, anti-fungal, anti-virus, tumor cells, etc [1]. They area class of small molecular peptides with 10- 50 amino acids, most of which are cationic, and are widely found in organisms, including bacteria, fungi, plants, insects, fishes, birds, crustaceans, amphibians and mammals.

Introduction| Application in Food Preservation| Application in Fruit and Vegetable Preservation| Application in Active Packaging| Conclusion and Perspective| References|