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Applications & Uses of Nisin From Streptococcus Lactis ( NISIN )

03/03/2016 admin

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis used as a food preservative. Nisin is a ribosomally synthesized peptide that has broad-spectrum antibacterial activity, including activity against many bacteria that are food-spoilage pathogens. Nisin is produced as a fermentation product of a food-grade bacterium, and the safety and efficacy of nisin as a food preservative have resulted in its widespread use throughout the world, including theU.S.

 

Nisin Used in Foods & Beverages

Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. In foods, it is common to use nisin at levels ranging from ~1-25ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234.

 

Nisin Used in Other Applications

Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds. In combination with miconazole it has been studied as a possible treatment for infections of Clostridium difficile. Ongoing research seems to indicate that nisin may also have potential for slowing the growth of certain tumors.