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

✍ Scribed by Lü, Xin; Hu, Pan; Dang, Ying; Liu, Bianfang

• Book ID: 121677377
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 741 KB
• Volume: 43
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2014.03.020