METHOD FOR REDUCING OR INACTIVATING VIRAL AND MICROBIAL CONTENT IN THE PROCESSES FOR THE MANUFACTURE OF PANCREATIN

A pancreatin preparation having reduced viral infectivity includes one or more pancreatin enzymes and peracetic acid (PAA). At least one pancreatin enzyme may be derived from an animal source such as a porcine pancreas gland. In a particular embodiment, the one or more pancreatin enzymes are selecte...

Full description

Saved in:
Bibliographic Details
Main Authors AKULA, Anisha, ANHALT, Karla, WANG, Yan, NIELSEN, Dustin, RESTIVO, Jon, CROWLEY, Colin, FRITZ, Carmen, SPANGENBERG, Dana, MANNING, Kenneth S, ROMICH, Mark, RUF, Ryan
Format Patent
LanguageEnglish
French
German
Published 28.03.2018
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
HUMAN NECESSITIES
HYGIENE
MEDICAL OR VETERINARY SCIENCE
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:A pancreatin preparation having reduced viral infectivity includes one or more pancreatin enzymes and peracetic acid (PAA). At least one pancreatin enzyme may be derived from an animal source such as a porcine pancreas gland. In a particular embodiment, the one or more pancreatin enzymes are selected from the group consisting of lipases, proteases, and amylases.
Bibliography:Application Number: EP20160797318