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

Figure 2

Thermal stability of nisin (TS) versus storage time at –18°C (a), 4°C (b), 25°C (c), and 55°C (d). Nisin was determined by HPLC. Data points are average values of three independent analyses. Standard errors were less than 10%. Commercial product.

(a)

(b)

(c)

(d)