Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China
Purification and partial characterization of a novel bacteriocin produced by Lactobacillus casei TN-2 isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China
Xin Lü,Pan Hu,Ying Dang,Bianfang Liu
2014 · DOI: 10.1016/J.FOODCONT.2014.03.020
52 Citations
TLDR
Caseicin TN-2 exhibited a broad antimicrobial spectrum against Gram-positive and Gram-negative food-borne pathogenic strains including some antibiotic-resistant strains and demonstrated that the bacteriocidal mode of action was pore formation in the cytoplasmic membrane.