Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage (Bozai)
Hafiz Abdul Rasheed, Tuhanguli Tuoheti, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Mingsheng Dong
Topics & Concepts
BacteriocinLactobacillus fermentumAmmonium sulfate precipitationFood scienceChemistryProteolytic enzymesAntimicrobialFermentationLactobacillusPreservativeMicrobiologyBacteriaBiologyBiochemistryLactic acidEnzymeLactobacillus plantarumGeneticsSize-exclusion chromatographyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties