Factors influencing the formation of nisin and its isolation and isolation of other whey proteins with antimicrobial effects for food, cosmetic and medical applications

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000009" target="_blank" >RIV/26722861:_____/16:N0000009 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.4u2clive.com/isnn2016/abstracts.pdf" target="_blank" >http://www.4u2clive.com/isnn2016/abstracts.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Factors influencing the formation of nisin and its isolation and isolation of other whey proteins with antimicrobial effects for food, cosmetic and medical applications

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Factors influencing the formation of nisin and its isolation and isolation of other whey proteins with antimicrobial effects for food, cosmetic and medical applications

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310254" target="_blank" >QJ1310254: Výzkum využití syrovátky, jako odpadní látky mlékárenského průmyslu, k produkci antimikrobiálních sloučenin pro modifikace hydrofilních polymerních systémů s využitím v kosmetických a medicinálních aplikacích</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů