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Natural Compounds as Antimicrobial Agents, 2nd Edition

After a succesful first volumne of the Special Issue titled "Natural compounds as Antimicrobial Agents", we are pleased to publish a second edition, which focuses on specific aspects of this research area, such as the fight against nontuberculous mycobacteria; antimicrobials from toads; apitoxins as...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2025
Matèries:
apitoxin
antimicrobial resistance
natural antimicrobial compounds
foodborne pathogens
Salmonella
Listeria monocytogenes
nontuberculous mycobacteria
flavonoids
synergistic action
underlying mechanisms
cytokines
cytotoxicity
immunomodulatory agent
Moringa oleifera
protease inhibitor
trypanocidal agent
assassin bug
Rhynocoris iracundus
Schistosoma mansoni
venom
in vitro culture
natural compound
stem cells
cell proliferation
chemosensitization
antifungal compounds
plant pathogenic fungi
fungicide resistance
6-demethylmevinolin
environmental pollution
alkaloids
amphibians
antimicrobial peptides
bufadienolides
Bufonidae
crude extract
parotoid gland
skin secretion
toad
octocoral-associated bacteria
antibacterial activity
volatilome
Bacillus
Pseudoalteromonas
bacteria volatile organic compounds
antibiotic-resistant bacteria
carnitine
Alexandria-line rabbits
productive performance
hematology
lipid profile
carcass
Polygonum hydropiper compound extract
Necrotic enteritis
network pharmacology
oxidative stress
NLRP3 inflammasome
minced meat products
additives
natural compounds
fennel extracts
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accés en línia:ONIX_20250812T110751_9783725836161_99
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Sumari:After a succesful first volumne of the Special Issue titled "Natural compounds as Antimicrobial Agents", we are pleased to publish a second edition, which focuses on specific aspects of this research area, such as the fight against nontuberculous mycobacteria; antimicrobials from toads; apitoxins as antimicrobials; the fight against parasites such as Trypanosma cruzi or Schistosoma mansoni; the fight against fungi; the use of coral-origin bacteria with antimicrobial volatile compounds; the fight against Clostridium perfringens; the productive effect of L carnitine, which has antimicrobial properties; and the effect of fennel waste extracts against bacteria such as Salmonella, E. coli, or S.aureus in beef burgers.

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