Factors Influencing the Formation of Nisin and its Isolation from Whey and the Use of Antimicrobial Effects for Food, Cosmetic and Medical Applications

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F16%3A43875557" target="_blank" >RIV/70883521:28610/16:43875557 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Factors Influencing the Formation of Nisin and its Isolation from Whey and the Use of Antimicrobial Effects for Food, Cosmetic and Medical Applications
Original language description
The agar diffusion method on the BHI agar with use of the strain indicator Micrococcus luteus was selected for monitoring of nisin produce by 3 strains of Lactococcus lactis and the method conditions were optimized. The tested strains were inoculated to milk and sweet whey. The strain CCDM 731 after 16 hours appeared significantly the fastest coagulation. This strain was further cultured in sweet whey stationary or with shaking for 0 - 42 hours. The aeration of the substrate did not affect the formation of nisin, the maximum concentration was detected after 4 - 8 hours. Testing of various suplements in the whey to increase nisin produce proved the best result use of 0,1 % Tween 80. Antimicrobial proteins of whey were isolated by means of ion exchange chromatography. The polyacrylamide gel electrophoresis was used for the protein identification. The synergy in antimicrobial action of lactoferrin and nisin was observed.
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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