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Bioengineered Volume 13, 2022 - Issue 3

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Research Paper

Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives

Mingxuan Wanga Institute of Food Science and Engineering, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, Yangpu District, ChinaCorrespondence[email protected]
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Chunchi Rongb School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing,Gulou, ChinaView further author information

Pages 5892-5902 | Received 04 Jan 2022, Accepted 07 Feb 2022, Published online: 21 Feb 2022

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https://doi.org/10.1080/21655979.2022.2040876
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S. Karthick Raja Namasivayam, Arun John, Arvind Bharani R. S. M. Kavisri & Meivelu Moovendhan. (2022) Biocompatible formulation of cationic antimicrobial peptide Polylysine (PL) through nanotechnology principles and its potential role in food preservation — A review. International Journal of Biological Macromolecules 222, pages 1734-1746.
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