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International Journal of Polymer Science
Volume 2017, Article ID 3072582, 7 pages
https://doi.org/10.1155/2017/3072582
Research Article

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

1Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Tr. T. Bati 5678, 76001 Zlin, Czech Republic
2Dairy Research Institute, Ke Dvoru 12a, 16000 Prague 6, Czech Republic

Correspondence should be addressed to Vladimir Sedlarik; zc.btu.tf@kiraldes

Received 19 July 2017; Revised 7 October 2017; Accepted 23 October 2017; Published 14 November 2017

Academic Editor: Marc Behl

Copyright © 2017 Pavlina Holcapkova et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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°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°C after 14 days and long-term stability at 25°C with keeping antibacterial activity.