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  • Structural analysis of thermally inactivated nisin

    Creator:
    Musafija-Jeknic, Tamara
    Abstract:
    Nisin, an antimicrobial peptide used in food preservation was evaluated for thermal stability. Nisin retained antimicrobial activity after having been heated at 121°C for seven hours. Anhydrous nisin and concentrated nisin solutions (5-10 mg/ml) were still active after having been heated up to 190°C or 230°C. When exposed to high...
    Resource Type:
    Masters Thesis