Research Progress on Antimicrobial Peptides within the Food Industry

Volume 3 - Issue 5

Xiaofang Luo^1,2, Meifeng Wang², Wubliker Dessie², Jin Yang¹, Yujing Hou¹, Nongyue He¹ and Yiming Tan¹*

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

DOI: 10.32474/OAJBEB.2019.03.000172

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Abstract

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|