Nisin: A Novel Bio-Preservative for Food Industry

By : Ulaganathan Arisekar , Robinson Jeya Shakila , Rajendran Shalini , T. Surya

Page No: 35-41

Abstract
Approaches to biological preservation are attractive as a safety criterion in foodstuffs with lower levels of additives and chemicals that typically serve to suppress microbial proliferation. Nisin is a natural preservative used in a variety of foods. Bacteriocin is primarily utilized in foods like meat and dairy products. Nisin is used more frequently in food because it is the only bacteriocin approved as a food preservative. Nisin inhibits pathogenic foodborne bacteria such as Listeria monocytogenes and many other gram-positive food spoilage organisms. The preservative nisin may be used alone, in conjunction with other preservatives, or in conjunction with several physical treatments. The physicochemical and biological characteristics of nisin are discussed in this article, along with the key variables influencing its antibacterial potency and its use as an additive directly integrated into food matrices.

Authors :
Ulaganathan Arisekar, Robinson Jeya Shakila, Rajendran Shalini and T. Surya
Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin-628 008, Tamil Nadu, India.
 

DOI: http://doi.org/10.32381/JAT.2022.37.1-4.3