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
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- 作者：Xin Lü ; ; xinlu@nwsuaf.edu.cn" class="auth_mail ; xinlu_syu@163.com" class="auth_mail ; Pan Hu1 ; Ying Dang ; Bianfang Liu
- 关键词：Camel milk ; Shubat ; Bacteriocin ; Lactobacillus casei TN-2
- 刊名：Food Control
- 出版年：September 2014
- 年：2014
- 卷：43
- 期：Complete
- 页码：276-283
- 全文大小：1337 K
文摘
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Lactobacillus casei TN-2 was firstly isolated from fermented camel milk (Shubat) of Xinjiang Uygur Autonomous region, China.
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A novel bacteriocin designated as caseicin TN-2 produced by L. casei TN-2 was purified and partially characterized.
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Caseicin TN-2 has broad antimicrobial spectrum including some antibiotic-resistant foodborne pathogenic microorganisms.