Killing ofCandida albicansby lactoferric
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Wayne Bellamy; Hiroyuki Wakabayashi; Mitsunori Takase; Kouzou Kawase; Seiichi Sh
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Article
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1993
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Springer-Verlag
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English
⚖ 550 KB
Candida albicans was found to be highly susceptible to inhibition and inactivation by lactoferricin B, a peptide produced by enzymatic cleavage of bovine lactoferrin. Effective concentrations of the peptide varied within the range of 18 to 150 ~tg/ml depending on the strain and the culture medium us