A Simple Method for the Purification of Nisin View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2017-05-29

AUTHORS

Ronan Gough, Beatriz Gómez-Sala, Paula M. O’Connor, Mary C. Rea, Song Miao, Colin Hill, André Brodkorb

ABSTRACT

Nisin, an antimicrobial peptide showing activity against a broad range of Gram-positive bacteria, is widely used as a food preservative and has potential as a therapeutic for a range of infectious diseases. Here, we present a simple purification method, based on a salting-out approach, which can produce a powder containing ∼33% nisin, from a nisin-producing culture in a whey permeate-based medium. This process removes over 99% of the lactic acid, NaCl, lactose and non-nisin proteins from the cell-free culture supernatant. The approach can also enrich a commonly used commercial nisin preparation over 30-fold to a purity of ∼58%. These are higher purities than comparable published methods. The simplicity of this approach facilitates its use in research and also its scale-up. More... »

PAGES

363-369

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12602-017-9287-5

DOI

http://dx.doi.org/10.1007/s12602-017-9287-5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1085713029

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28555255


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