from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A bacteriocin produced by the bacterium Lactococcus lactis and used as a preservative in dairy products and other foods and in cosmetics.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun biochemistry a polycyclic peptide produced by fermentation with the bacterium Lactococcus lactis; used as a preservative in processed cheese etc.


from The American Heritage® Dictionary of the English Language, 4th Edition

[From (Group) N I(nhibitory) S(ubstance), provisional name originally given to the substance by researchers (from Group N, streptococcal serotype group in which Lactococcus lactis was formerly classified) + –in.]


  • The problem with commercial nisin is that it's cut with milk.

    Archive 2006-01-01

  • The problem with commercial nisin is that it's cut with milk.

    Nisin. The Milk Derivative You've Never Heard Of

  • Certain lactic bacteria (notably, Streptococcus lactis) produce the antibiotic nisin, active against gram-positive organisms.

    Chapter 25

  • Streptococcus lactis produces the polypeptide antibiotic nisin, active against gram-positive organisms, including S. cremoris, which in turn produces the antibiotic diplococcin, active against gram-positive organisms such as S. lactis.

    1 Upgrading Traditional Biotechnological Processes

  • In the presence of NP4P, some membrane-disrupting antimicrobial peptides (ASABF-alpha, polymyxin B, and nisin) killed microbes at lower concentration (e.g., 10 times lower minimum bactericidal concentration for ASABF-aplha against Staphylococcus aureus), whereas NP4P itself was not bactericidal and did not interfere with bacterial growth at [less than or equal to] 300 mug/mL.

    BioMed Central - Latest articles

  • Regarding in-depth inoculated cheese samples, antimicrobial effectiveness was found to be dependent on the distance from the contact surface with the films containing nisin to the cheese matrix, they found.

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  • Lactococcus lactis, and is the only bacteriocin recognized as safe by the World Health Organization (WHO) for use within food production, and the authors said that it exhibits antimicrobial activity toward a wide range of Gram-positive bacteria, nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods.

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  • Further research, said the authors, might focus on producing active films with higher nisin concentration and also evaluate the effectiveness of the antimicrobial films for a longer storage period to determine the maximum food shelf life extension as well as the efficiency against other undesirable microorganisms such as mould and yeast.

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  • The pectin used here was purchased from Danisco, as was the nisin used in the project.

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  • Pectin, said the ARS team, is a water soluble hygroscopic polymer, and has been used as a thickening, coating and encapsulating material; the scientists claim that relatively few studies have reported on the use of pectin, alone or in combination with PLA as a base packaging material and as a carrier for nisin for antimicrobial food packaging.

    FoodQualityNews RSS


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