Abstract

Nisin is a bacteriocin which is produced by Lactococcus lactis and takes its place in I. class bacteriocins which are known as lantibiotics. Nisin has antimicrobial and bactericidal activity against a broad spectrum of gram positive bacteria and spores of Clostridium spp. and Bacillus spp. According to toxicity studies nisin is considered not toxic to humans. Its first established used was as a preservative in processed cheese products and since than numerous other applications in various foods such as meat and meat products, poultry products, sea products and beverages such as beer, wine have been used safely. In this review, the characteristics of nisin, its usage in food and its antimicrobial effect are considered.

Key words: Nisin, bacteriocin, lantibiotic, antimicrobial, food additive

Article Language: Turkish English