Accéder directement au contenu Accéder directement à la navigation
Chapitre d'ouvrage

Nisin

Abstract : Nisin is a 34-amino acid peptide known as a bacteriocin. It belongs to class-Ia bacteriocins known as lantibiotics. It is the most characterized and commercially used antimicrobial peptide. It was commercialized in the 1950s for the prevention of late blowing in cheese by Clostridium. Nisin is heat-stable and a cationic, low-molecular-weight peptide produced by the bacterial dairy starter Lactococcus lactis subsp. lactis. The growth of a wide spectrum of Gram-positive bacteria, including the pathogens Listeria and Staphylococcus aureus, and spore-forming bacteria such as Bacillus and Clostridium can be prevented by nisin. Subjects addressed in the chapter include nisin structure and physicochemical properties, antimicrobial spectrum, factors affecting the antimicrobial activity (food composition, temperature, pH, proteolytic enzymes, food processes, other preservatives, bacterial load), application as a preservative to dairy products, meat products, seafood, fruits and vegetables, beverages, and other food products, use of nisin in food packaging systems, and regulatory status.
Type de document :
Chapitre d'ouvrage
Liste complète des métadonnées

https://hal.univ-lille.fr/hal-03123828
Contributeur : Lilloa Université de Lille <>
Soumis le : jeudi 28 janvier 2021 - 11:11:24
Dernière modification le : vendredi 5 février 2021 - 03:47:43

Identifiants

Collections

Citation

Noushin Eghbal, Nour-Eddine Chihib, Adem Gharsallaoui. Nisin. Davidson, P. M.; Taylor, T. M.; David, J. R. D. Antimicrobials in Food, Taylor & Francis, 2020, 9780429058196. ⟨10.1201/9780429058196⟩. ⟨hal-03123828⟩

Partager

Métriques

Consultations de la notice

7