A Simple Method for the Purification of Nisin |
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Authors: | Ronan Gough Beatriz Gómez-Sala Paula M. O’Connor Mary C. Rea Song Miao Colin Hill André Brodkorb |
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Affiliation: | 1.Teagasc Food Research Centre, Moorepark,Fermoy, County Cork,Ireland;2.School of Microbiology,University College Cork,Cork,Ireland;3.APC Microbiome Institute,University College Cork,Cork,Ireland |
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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. |
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