Presentation Title

Signal Enhancement for the Sensitive Detection of Nisin in Milk by Capillary Electrophoresis

Format of Presentation

Poster to be presented the Friday of the conference

Abstract

Nisin is a class A1 lantibiotic produced from the Gram-negative bacteria Lactococcus lactis, and it is widely used as a preservative in alcoholic beverages and foods such as dairy products. To date, nisin is the lantibiotic that is FDA approved and a GRAS (generally regarded safe) bio-preservative due to its low toxicity. Besides, it is effective against the growth of Gram-positive bacteria such as Staphylococcus, Bacillus, Clostridium and the common food pathogen Listeria monocytogene. However, one problem associated with using nisin as a preservative is that its activity degrades over time due to changes in temperature, pH, and some components of the food. Therefore, this project will use micellar electrokinetic chromatography (MEKC) to not only determine the quantity of nisin added to milk products but also to monitor its stability throughout the product’s shelf life. In addition, the technique called large volume sample stacking (LVSS) will be applied to enhance the sensitivity of the MEKC method. Also, the detection limit of the LVSS-MEKC method will be improved by incorporating the sample preparation technique of solid-phase extraction (SPE), which can be used to extract and preconcentrate traces of nisin and remove interfering components from the sample matrix. The results obtained in this work will be compared to the previous study done with just MEKC. Successful optimization of the SPE-LVSS-MEKC method will be beneficial not only to food industries but also to alcoholic beverage industries. This method would present an inexpensive, fast, and easy way to monitor and determine the quantity of nisin in different food and alcohol products such as dairy products, meats and wines.

Department

Chemistry

Faculty Advisor

Kingsley Donkor

This document is currently not available here.

Share

COinS
 

Signal Enhancement for the Sensitive Detection of Nisin in Milk by Capillary Electrophoresis

Nisin is a class A1 lantibiotic produced from the Gram-negative bacteria Lactococcus lactis, and it is widely used as a preservative in alcoholic beverages and foods such as dairy products. To date, nisin is the lantibiotic that is FDA approved and a GRAS (generally regarded safe) bio-preservative due to its low toxicity. Besides, it is effective against the growth of Gram-positive bacteria such as Staphylococcus, Bacillus, Clostridium and the common food pathogen Listeria monocytogene. However, one problem associated with using nisin as a preservative is that its activity degrades over time due to changes in temperature, pH, and some components of the food. Therefore, this project will use micellar electrokinetic chromatography (MEKC) to not only determine the quantity of nisin added to milk products but also to monitor its stability throughout the product’s shelf life. In addition, the technique called large volume sample stacking (LVSS) will be applied to enhance the sensitivity of the MEKC method. Also, the detection limit of the LVSS-MEKC method will be improved by incorporating the sample preparation technique of solid-phase extraction (SPE), which can be used to extract and preconcentrate traces of nisin and remove interfering components from the sample matrix. The results obtained in this work will be compared to the previous study done with just MEKC. Successful optimization of the SPE-LVSS-MEKC method will be beneficial not only to food industries but also to alcoholic beverage industries. This method would present an inexpensive, fast, and easy way to monitor and determine the quantity of nisin in different food and alcohol products such as dairy products, meats and wines.