Encyclopedia of Industrial Biotechnology 2010
DOI: 10.1002/9780470054581.eib474
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Peptides

Abstract: Peptides are oligomers and defined polymers of amino acids, and key players in life processes. Tailoring reactions lead to diverse structural types with various bioactivities. Properties range from antibiotics and other pharmaceuticals to hormones and nanomaterials. Biotechnical manufacturing involves complex ribosomal and enzymatic processes.

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Cited by 2 publications
(3 citation statements)
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“…Bacteriocins are antimicrobial compounds that inhibit or inactivate microorganisms that are usually, but not always, closely related to the producer strain (Cleveland et al, 2001). In recent decades, a great interest has been shown in the bacteriocins as natural preservatives, and they have been extensively studied, especially those produced by LAB (lactic acid bacteria) because of their potential applications as food additives in dairy and meat products (Sobrino‐Lopez and Martin‐Belloso, 2008). Antimicrobial peptides have received increasing attention because of their efficiency for the biological control of spoilage and pathogenic organisms, and they present potential applications in food (O'Sullivan et al, 2002; Deegan et al, 2006) and clinical (Fontana et al, 2006; Oh et al, 2006) fields.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Bacteriocins are antimicrobial compounds that inhibit or inactivate microorganisms that are usually, but not always, closely related to the producer strain (Cleveland et al, 2001). In recent decades, a great interest has been shown in the bacteriocins as natural preservatives, and they have been extensively studied, especially those produced by LAB (lactic acid bacteria) because of their potential applications as food additives in dairy and meat products (Sobrino‐Lopez and Martin‐Belloso, 2008). Antimicrobial peptides have received increasing attention because of their efficiency for the biological control of spoilage and pathogenic organisms, and they present potential applications in food (O'Sullivan et al, 2002; Deegan et al, 2006) and clinical (Fontana et al, 2006; Oh et al, 2006) fields.…”
Section: Introductionmentioning
confidence: 99%
“…The genus Bacillus includes a number of bacteriocinogenic species including Bacillus subtilis, Bacillus cereus, Bacillus thuringiensis and Bacillus coagulans, among others (Cherif et al, 2001;Bizani and Brandelli, 2002). Bacillus species produce a large number of antimicrobial peptides representing several different basic chemical structures (von Dö hren, 1995). Bacteriocins or BLS (bacteriocin-like substances) from the genus Bacillus have been characterized, such as thuricin 7 (Cherif et al, 2001), thuricin 439A and thuricin 439B (Ahern et al, 2003), cerein 7A and 7B (Oscá riz et al, 2007), cerein 8A (Bizani et al, 2005) and subtilosin A (Kawulka et al, 2004).…”
Section: Introductionmentioning
confidence: 99%
“…The inter-rater reliability was 0.73 (range 0.67–1.00) [ 27 ]. Seventeen potentially relevant conference abstracts were identified, and authors were contacted for further details to enable assessment of eligibility, of which eight responded with additional information [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]. Nine remain unclassified (see Supplementary S2 , for papers awaiting classification).…”
Section: Resultsmentioning
confidence: 99%