However, there was a noticeably significant increase in antibacterial activity on day 6, which was not concomitant to an increase in lactic acid production, suggesting activity related to the presence of other bioactive compounds, namely peptides/polypeptides.
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Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9.
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