Comparative antibacterial mode of action of purified alcalase- and tryptic-hydrolyzed palm kernel cake proteins on the food-borne pathogen Bacillus cereus

► Palm kernel cake hydrolysates were proven to possess potent bacteriostatic effect. ► PKC hydrolysates altered the membrane permeability of Bacillus cereus. ► PKC hydrolysates triggered K+ leakage and depleted the total ATP of B. cereus. ► PKC hydrolysates exhibited multi-targeting inhibitory effect on B. cereus. ► PKC hydrolysates drastically inhibited RNA synthesis of B. cereus.