Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

Blaise Waongo , Maude Pupin (1, 2) , Matthieu Duban , Gabrielle Chataigne (3, 4) , Oumarou Zongo , Hama Cisse , Aly Savadogo , Valérie Leclere (4, 5)

1 BONSAI - Bioinformatics and Sequence Analysis
2 CRIStAL - Centre de Recherche en Informatique, Signal et Automatique de Lille - UMR 9189
3 BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation
4 BioEcoAgro - UMR transfrontalière INRAE 1158
5 BioEcoAgro - Equipe 4 - Secondary metabolites of microbial origin

Domaines: Sciences du Vivant [q-bio]

Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, et al.. Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides. Scientific African, 2023, 20, pp.e01714. ⟨10.1016/j.sciaf.2023.e01714⟩. ⟨hal-04426241⟩