EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin



Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin



Critical Reviews in Food Science and Nutrition 56(8): 1275-1289



Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and emergence of resistance in normally sensitive bacteria strains. To overcome these problems, nisin can be immobilized in solid matrices that must act as diffusional barriers and allow controlling its release rate. This strategy allows maintaining a just sufficient nisin concentration at the food surface. The design of such antimicrobial materials must consider both bacterial growth kinetics but also nisin release kinetics. In this review, nisin incorporation in polymer-based materials will be discussed and special emphasis will be on the applications and properties of antimicrobial food packaging containing this bacteriocin.

(PDF same-day service: $19.90)

Accession: 058409308

Download citation: RISBibTeXText

PMID: 25674671

DOI: 10.1080/10408398.2013.763766



Related references

Biosynthesis of the antimicrobial peptide nisin: structure, organization and function of the nisin-operon genes, protein engineering of nisin Z, and characterization of precursors of nisin. Progress in biotechnology(9): 221-224, 1994

Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Critical Reviews in Food Science and Nutrition 56(8): 1262-1274, 2015

Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity. Food Control 19(10): 0-989, 2008

The use of nisin as antimicrobial and a food preservative. Annals of Agricultural Science, Moshtohor 38(3): 1595-1604, 2000

Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science 73(3): M127-M134, 2008

Improved antimicrobial activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator. Letters in Applied Microbiology 33(4): 325-328, October, 2001

Nisin Z, mutant nisin Z and lacticin 481 interactions with anionic lipids correlate with antimicrobial activity. A monolayer study. European Journal of Biochemistry 235(1-2): 267-274, 1996

Enhanced nisin production by overexpression of nisin immunity gene nisI in the nisin-producing strain. Wei Sheng Wu Xue Bao 50(10): 1341-1346, 2011

Nisin-controlled production of pediocin PA-1 and colicin V in nisin- and non-nisin-producing Lactococcus lactis strains. Applied and Environmental Microbiology 70(8): 5030-5032, 2004

Nisin as a food preservative. Food Australia 57(12): 525-527, 2005

The food preservative nisin. Food Technologist 27(3): 100-103, 1997

NISIN and its uses as a food preservative. Food technology 44(11): 100-117not, 1990

Nisin as a model food preservative. Critical Reviews in Food Science and Nutrition 34(1): 69-93, 1994

Nisin: a natural food preservative. Annual report NIZO 1991 Translation of the NIZO Jaarverslag: 6-10, 1992

Nisin and its application as a food preservative. Journal of the Society of Dairy Technology 43(3): 73-76, 1990