Peptide extracts of different Sardinia cheeses might exhibit antimicrobial and antifungal activity after the in vitro digestion of the products

the biological potential of some dairy products, typical of the Sardinia region, in particular "Saboriu" Pecorino cheese, "Callau Axedu" soft cheese and "Gioddu" yogurt was evaluated. Specifically, the capability of peptide extracts to exhibit antimicrobial and antifungine activity was assaied after an in vitro digestion. the most effective peptides gave place from Gioddu and Saboriu: such peptides were effective in inhibiting the growth of E coli, Ps aeruginosa and C sakazakii. Peptides from Callau axedu inhibited the growth E coli and C sakazakii; except Gioddu, peptides showed antifungine activity against A niger, A versicolor and (limited to Saboriu) P digitatum