Low-cost purification of nisin from milk whey to a highly active product

Abstract Nisin is a natural peptide used as a preservative in a variety of food products, in which it inhibits mainly Gram-positive bacterial growth, including multidrug-resistant pathogens. However, its application range depends on the cost-effective production and purification of this molecule. Ou...

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Bibliographic Details
Main Author: Jozala, A. F. (author)
Other Authors: Novaes, Letícia Celia de Lencastre (author), Mazzola, Priscila Gava (author), Nascimento, Laura Oliveira (author), Penna, T. C. V. (author), Teixeira, J. A. (author), Passarinha, L. A. (author), Queiroz, J. A. (author), Pessoa Júnior, Adalberto (author)
Format: article
Language:eng
Published: 2015
Subjects:
Nisin
Hydrophobic interaction chromatography (HIC)
Milk whey
Purification
Lactococcus lactis
Antimicrobial activity
Science & Technology
Online Access:http://hdl.handle.net/1822/33283
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/33283

Internet

http://hdl.handle.net/1822/33283

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