The emergence of antimicrobial resistance is a global health concern and calls for the development of novel antibiotic agents. Antimicrobial peptides seem to be promising candidates due to their diverse sources, mechanisms of action, and physicochemical characteristics, as well as the relatively low emergence of resistance.

Nisin, a typical lantibiotic, has robust antimicrobial activity combined with limited cytotoxicity, and the development of resistance to it is slow. These properties make nisin a promising antimicrobial agent to control pathogenic microorganisms in dairy foods. However, its low solubility, poor stability and short half-life at neutral pH limit its application within the dairy industry. Protein engineering technology has revealed the potential of modifying nisin to improve its properties, and many valuable variants have emerged. This review summarizes progress in the generation of nisin variants for the dairy industry and for other purposes. These nisin variants with additional modification have improved properties and can even expand the inhibition spectrum range of nisin. Nisin, as the most thoroughly studied lantibiotic, and its variants can also guide the modification of other lantibiotics.

The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water-ethanol was detected by hydrogen nuclear magnetic resonance (1 H-NMR) and viscosity measurement to define the strength of hydrogen bonding. Through single-factor experiments, it can be seen that most of the flavors have a promoting effect on alcohol-water hydrogen bonding, with the exception of aldehydes. And the factors influencing hydrogen bonding in decreasing order were determined by Plackett-Burman (PB) test. The relationship between hydrogen bonding strength and flavor in Chinese rice wine with 18% (v/v) alcohol concentration was investigated through multiple regression analysis, with an adjusted R 2 of 0.925. The results of study provide important insight for the quality control and molecular mechanism of viscosity increasing during Chinese rice wine aging. 1 H-NMR y estudios de viscosidad del enlace de hidrógeno del vino de arroz chino RESUMEN La viscosidad del vino de arroz chino aumenta gradualmente durante su añejamiento, haciendo que su sabor sea más agradable debido a su contacto más prolongado con la lengua. El presente estudio detectó la estructura de agua-etanol empleando la resonancia magnética nuclear de hidrógeno (1 H-NMR) y la medición de la viscosidad para definir la fuerza de adhesión del hidrógeno. A través de experimentos de factor único se comprobó que la mayoría de los sabores promueve la adhesión del hidrógeno al alcohol-agua, excepción hecha de los aldehídos. La prueba Plackett-Burman (PB) determinó los factores que, en orden decreciente, inciden en la adhesión del hidrógeno. Utilizando un análisis de regresión múltiple, se investigó la relación existente entre la fuerza de adhesión del hidrógeno y el sabor del vino de arroz chino mediante la concentración de alcohol 18% v/v, con una R 2 ajustada de 0.925. Los resultados del estudio proporcionan importantes conocimientos para el control de calidad y el mecanismo molecular que provoca la creciente viscosidad del vino de arroz chino durante su añejamiento.