“…It is produced by certain strains of Lactococcus lactis and has an inhibitory effect on the growth of a number of gram-positive organisms, including species in the genera Clostridia, Bacillus, Lactobacillus, Lactococcus, Micrococcus, Listeria, Staphylococcus. When applied in combination with thermal processing, other bacteriocins, high pressure, low-temperature storage, reduced pH and/or a w , nisin can prolong shelf-life and enhance food product safety and quality (Oliveira et al, 2016). This type of application is considered as the hurdle concept (Rajkovic et al, 2010;Smigic and Rajkovic, 2014).…”