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Soy Compounds Kill Antimicrobial-Resistant Food Germs Effectively, Safely

May 25, 2016: 12:00 AM EST
Heavy use of chemical antimicrobial agents over the years has led to some strains of bacteria becoming resistant to them, rendering them largely ineffective. But a new Canadian study has found possible natural replacements for the synthetic antimicrobials. Soy isoflavones and peptides – key ingredients in cooking oils, cheeses, ice cream, etc. – may provide an effective way to eliminate microbial contamination in the food industry. The researchers used microfluidics and high-throughput screening to run millions of tests in a short period. Soy isoflavones are not only good at killing microbes, they are biodegradable, environmentally friendly and non-toxic.
Rekha Dhayakaran et al., "Investigation of the antimicrobial activity of soy peptides by developing a high throughput drug screening assay. ", Biochemistry and Biophysics Reports, May 25, 2016, © Dhayakaran et al.
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