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Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food

Niamat Ullah^{a b}, Xuejiao Wang^a, Jin Chuan Wu^a, Yan Qing Guo^a, Hanjing Ge^c, Tengyu Li^a✉, Saleem Khan^b, Zhixi Li^a✉, Xianchao Feng^a✉

^aCollege of Food Science and Engineering, Northwest A&F University, No. 28 Xinong Road, Yangling, Shaanxi 712100, China
^bDepartment of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan
^cCollege of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, China
✉Corresponding author

LWT Elsevier BV2017-04-21 54 citations36 references

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TL;DRLiN333 showed antimicrobial activity against Gram positive and Gram negative pathogenic and antibiotic resistant bacteria, including Listeria and shows potential application as a food preservative based on its mechanism of action and its stability across a range of pH values and temperatures. (Semantic Scholar)

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Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food

Abstract

Plain-language summary

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