2012
DOI: 10.4161/bioe.21601
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Bioengineering

Abstract: While the bacteriocin Nisin has been employed by the food industry for 60 y, it remains the only bacteriocin to be extensively employed as a food preservative. This is despite the fact that the activity of Nisin against several food spoilage and pathogenic bacteria is poor and the availability of many other bacteriocins with significant potential in this regard. An alternative route to address the deficiencies of Nisin is the application of bioengineered derivatives of the peptide which, despite differing only… Show more

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Cited by 13 publications
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“…The latter are usually generated from small building blocks through multienzyme complexes and are not ribosomal in nature. Various strategies have been developed to modify the properties of natural bacteriocins [ 217 , 218 ].…”
Section: Prospects For Using Natural Substance In the Treatment Of Tu...mentioning
confidence: 99%
“…The latter are usually generated from small building blocks through multienzyme complexes and are not ribosomal in nature. Various strategies have been developed to modify the properties of natural bacteriocins [ 217 , 218 ].…”
Section: Prospects For Using Natural Substance In the Treatment Of Tu...mentioning
confidence: 99%