The Membrane-Targeting Synergistic Antifungal Effects of Walnut-Derived Peptide and Salicylic Acid on Prickly Pear Spoilage Fungus

The Membrane-Targeting Synergistic Antifungal Effects of Walnut-Derived Peptide and Salicylic Acid on Prickly Pear Spoilage Fungus

Fermented walnut (FW) meal exhibits antifungal activity against <i>Penicillium victoriae</i> (the fungus responsible for prickly pear spoilage), which is mainly attributed to the synergistic effect of antimicrobial peptides and salicylic acid (SA). This study aimed to investigate the syn...

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Bibliographic Details
Main Authors: Yue Hu, Na Liu, Caiqing Ma, Difeng Ren, Dujun Wang, Yueling Shang, Fengwei Li, Yongmei Lyu, Chen Cai, Long Chen, Wenjing Liu, Xiaohong Yu
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
peptide
salicylic acid
synergistic antifungal
cell membrane interactions
cell component release
Online Access:https://www.mdpi.com/2304-8158/14/6/951
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