Applications of the bacteriocin, nisin

Abstract

Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified. It is currently recognised as a safe food preservative in approximately 50 countries. The established uses of nisin as a preservative in processed cheese, various pasteurised dairy products, and canned vegetables will be briefly reviewed. More recent applications of nisin include its use as a preservative in high moisture, hot baked flour products (crumpets) and pasteurised liquid egg. Renewed interest is evident in the use of nisin in natural cheese production. Considerable research has been carried out on the antilisterial properties of nisin in foods and a number of applications have been proposed. Uses of nisin to control spoilage lactic acid bacteria have been identified in beer, wine, alcohol production and low pH foods such as salad dressings. Further developments of nisin are likely to include synergistic action of nisin with chelators and other bacteriocins, and its use as an adjunct in novel food processing technology such as higher pressure sterilisation and electroporation. Production of highly purified nisin preparations and enhancement by chelators has led to interest in the use of nisin for human ulcer therapy, and mastitis control in cattle.

Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13

“…Many bacteriocins, including nisin, are easily inactivated by alkali pH treatment (Delves-Broughton et al 1996). As in the cases of most of other bacteriocins, weissellicin Y was inactivated by alkaline pH and high temperature, while weissellicin M showed higher stability against pH and heat (Fig.…”

Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis

“…Equally important, it inhibits the outgrowth of spores from several Bacillus and Clostridium species [10]. However, nisin shows little or no activity against Gram-negative bacteria [4]. In fact, this specificity of nisin towards suppressing the growth of Gram-positive bacteria is reportedly owing to fact that the cytoplasmic membrane is the target for nisin in vegetative cells and can thus explain such difference in activity.…”

“…Combining nisin with carvacrol resulted in an increased reduction in the viable count of B. cereus and L. monocytogenes, indicating synergy between those two compounds [24]. Similarly, Gram-negative bacteria can be sensitized to nisin by exposure to chelating agents, sub-lethal heat, and to freezing [4]. Regarding to the size of the structures involved in this study, Bacillus subtilis produces nearly 1µm sized spores when challenged by stresses such as starvation [27].…”

“…Aside from strategies involving the external packaging, at present, a wide variety of chemical preservatives are permitted for direct use into foods to prevent the growth of food spoilage and disease causing bacteria. The type of preservative, amount allowed to be used and in which foods vary between countries but use of preservatives is increasingly being negatively perceived by consumers [4]. On the one hand, the use of plant antimicrobials fulfils the needs of today's consumer looking for wholesome food without chemical preservatives.…”

“…1 [10]. Further developments of nisin are likely to include synergistic action of nisin with chelators and other bacteriocins, and its use as an adjunct in novel food processing technology such as higher pressure sterilization and electroporation [4]. Nevertheless, the application of nisin into food industry is still limited somehow, owing to the fact that the above-mentioned bactericidal activities attributed to nisin may be affected when exposed to different environmental factors such as pH and ionic strength of the food product, aside from the processing and storage temperature, and the food matrix itself, as we have reported in our preliminary studies [10,11].…”