Nisin

Eghbal, Noushin; Chihib, Nour-Eddine; Gharsallaoui, Adem

Document type :

Partie d'ouvrage: Chapitre

DOI :

10.1201/9780429058196

Permalink :

http://hdl.handle.net/20.500.12210/37101

Title :

Nisin

Author(s) :

Eghbal, Noushin [Auteur]
Chihib, Nour-Eddine [Auteur]

Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]
Gharsallaoui, Adem [Auteur]

Scientific editor(s) :

Davidson, P. M.
Taylor, T. M.
David, J. R. D.

Book title :

Antimicrobials in Food

Publisher :

Taylor & Francis

Publication date :

2020

Edition statement :

4th Edition

ISBN :

9780429058196

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments

English abstract : [en]

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 ...
Show more >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.Show less >

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2021-01-28T10:11:21Z

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