通过酸盐和微生物lyszyme的协同细菌抑制:多谱分析和分子对接的新见解

Tingxia Liao1, Ruyi Sha2, Xuejin Zhang3

  • 1School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Key Laboratory of Chemistry and Bioprocessing Technology for Agricultural Products, Zhejiang Collaborative Center for Biochemical Manufacturing of Agricultural Bio-resources, Hangzhou 310023, China; College of Environment and Resources, Zhejiang University of Science and Technology, Hangzhou 310023, China.

概括

酸盐 (SP) 和微生物酶 (LYSO) 具有协同的抗菌作用. SP结合通过键和范德瓦尔斯力改变LYSO结构,增强其抗菌光谱.