Evaluation of Antibacterial Activity of Milk Peptides Released during the Growth of Lactobacilli in Milk

This research examines the antibacterial activity of peptides produced by Lactobacilli in milk. The study found that peptides produced by yogurt cultures show significant antibacterial effects against E. coli and other pathogens, suggesting that these bioactive peptides could serve as natural preservatives in dairy products, improving food safety.


source: canva