Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Issue 8 (10th June 2016)

• Record Type: Journal Article
• Authors: Gharsallaoui, Adem; Oulahal, Nadia; Joly, Catherine; Degraeve, Pascal
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 8(2016)
• Page Start: 1262
• Page End: 1274
• Publication Date: 2016-06-10
• Subjects: Nisin -- bacteriocins -- structure -- action mode -- antimicrobial spectrum -- food preservation; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2013.763765
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract : Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.