Isolation and thermal stabilization of bacteriocin nisin derived from whey for antimicrobial modifications of polymers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F17%3A63517141" target="_blank" >RIV/70883521:28610/17:63517141 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/26722861:_____/17:N0000033

Výsledek na webu

<a href="http://dx.doi.org/10.1155/2017/3072582" target="_blank" >http://dx.doi.org/10.1155/2017/3072582</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1155/2017/3072582" target="_blank" >10.1155/2017/3072582</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Isolation and thermal stabilization of bacteriocin nisin derived from whey for antimicrobial modifications of polymers

Popis výsledku v původním jazyce

This work describes novel alternative for extraction of bacteriocin nisin from a whey fermentation media and its stabilization by using polyethylene glycol as matrix with high practical applicability. This product was compared with commercially available nisin product stabilized by sodium chloride and nisin extracted and stabilized by using ammonium sulfate and polysorbate 80. The stability of samples was tested by means of long-term storage at -18, 4, 25, and 55 degrees C up to 165 days. The nisin content in the samples was determined by high-performance liquid chromatography and electrophoresis. In addition, effect of whey fortification with lactose on nisin production and antibacterial activity studied against Staphylococcus aureus was tested. Results show that stabilization by polyethylene glycol provides enhanced nisin activity at 55 degrees C after 14 days and long-term stability at 25 degrees C with keeping antibacterial activity.

Název v anglickém jazyce

Isolation and thermal stabilization of bacteriocin nisin derived from whey for antimicrobial modifications of polymers

Popis výsledku anglicky

This work describes novel alternative for extraction of bacteriocin nisin from a whey fermentation media and its stabilization by using polyethylene glycol as matrix with high practical applicability. This product was compared with commercially available nisin product stabilized by sodium chloride and nisin extracted and stabilized by using ammonium sulfate and polysorbate 80. The stability of samples was tested by means of long-term storage at -18, 4, 25, and 55 degrees C up to 165 days. The nisin content in the samples was determined by high-performance liquid chromatography and electrophoresis. In addition, effect of whey fortification with lactose on nisin production and antibacterial activity studied against Staphylococcus aureus was tested. Results show that stabilization by polyethylene glycol provides enhanced nisin activity at 55 degrees C after 14 days and long-term stability at 25 degrees C with keeping antibacterial activity.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

20903 - Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

International Journal of Polymer Science

ISSN

1687-9422

e-ISSN

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Svazek periodika

Neuveden

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

000415172800001

EID výsledku v databázi Scopus

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