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Št. zadetkov: 3
Isolation and characterization of highly active keratinolytic microorganisms with promising potential for waste sheep wool processing
Blaž Petek, Maja Vodušek, Tomaž Accetto, Maša Zorec, Polona Zalar, Jernej Oberčkal, Romana Marinšek-Logar
Izvirni znanstveni članek
Oznake: mikrobiologija;keratinolitični mikroorganizmi;odpadna ovčja volna;
The huge amounts of keratin-rich waste generated daily by various industries, slaughterhouses, and processing plants need to be properly managed. Most keratin degradation-related research focuses on keratin from bird feathers, but a vast minority focuses on keratin from sheep wool, which also presen ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Integrating selective precipitation of [alpha]-lactalbumin into a whey valorisation cascade
Tjaša Prevc, Blaž Lokar, Marko Kete, Polona Zabukovec, Bojana Bogovič Matijašić, Maja Zupančič Justin, Jernej Oberčkal
Izvirni znanstveni članek
Oznake: mlekarstvo;stranski proizvodi;sirotka;laktalbumin;▫$\alpha$▫-lactalbumin;▫$\beta$▫-lactoglobulin;whey;selective precipitation;citrate;
In the Balkans, and probably elsewhere, whey from small dairies, especially acid whey, still poses an environmental challenge. Despite recent advances in whey processing technology, whey is still largely treated as waste or ends up in biogas plants. Due to its high lactic acid content, acid whey can ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Characterisation of lactoferrin isolated from acid whey using pilot-scale monolithic ion-exchange Chromatography
Bojana Bogovič Matijašić, Jernej Oberčkal, Petra Mohar Lorbeg, Diana Paveljšek, Nina Skale, Borut Kolenc, Špela Gruden, Nataša Poklar Ulrih, Marko Kete, Maja Zupančič Justin
Izvirni znanstveni članek
Oznake: mikrobiologija;mlekarstvo;kisla sirotka;laktoferin;protimikrobno delovanje;ionska izmenjevalna kromatografija;
The aim of this study was to characterize the properties of lactoferrin (LF) obtained in a process developed for its isolation from acid whey derived from the production of fresh curd cheese, using a unique technology of ion-exchange chromatography on CIM$^®$ monolithic columns. The freeze-dried lac ...
Leto: 2020 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 3
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