Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses
Gharsallaoui, Oulahal, Joly, Degraeve (2016) Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses Crit Rev Food Sci Nutr (IF: 7.3) 56(8) 1262-74Abstract
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.
Links
http://www.ncbi.nlm.nih.gov/pubmed/25675115http://dx.doi.org/10.1080/10408398.2013.763765
