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

Figure 3

Thermal stability (TS) after 165 days of storage at various temperatures determined by electrophoresis-Bradford method (a) and by HPLC (b). Data points are average values of three independent analyses. Standard errors were less than 10%. Commercial product.

(a)

(b)