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

<div>Effect of fermentation media fortification with lactose on nisin production after 48 hours of fermentation. Data points are average values of three independent analyses by RP-HPLC. Standard errors were less than 10%.</div>

International Journal of Polymer Science

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Figure 1

Figure 1: Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers 