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...

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Bibliographische Detailangaben
Hauptverfasser:	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
Sprache:	eng ; fre ; ger
Schlagworte:	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
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Beschreibung
Zusammenfassung:	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.