Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses

Abstract

Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.

Antimicrobial potential of bacteriocins in poultry and swine production

“…lactis , is the most studied bacteriocin and was approved in 1988 as a generally recognized as safe (GRAS) by the FDA due to its low toxicity in humans [53]. It is a lantibiotic (type a; 34 amino acid residues) that is commercially used as a food preservative (E234, Nisaplin ® ), especially in dairy products, in more than 50 countries, including the United States and several member countries of the European Union [54]. Although the main application of nisin is as a natural food bio-preservative, its recognized potential has been extended to the biomedical field, including the prevention/treatment of infectious diseases [55].…”

Release Kinetics of Nisin from Chitosan–Alginate Complex Films

“…Thus, direct application of this antimicrobial in foods often leads to rapid loss of activity, due to its diffusion into the bulk of the food. The application of nisin as an antimicrobial agent in biopolymer films has much potential for use in the food industry (Gharsallaoui and others ).…”

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

“…Ribosomally-synthesized peptides with antimicrobial activity, such as nisin, have shown their ability to inhibit the growth of Gram-positive and spore-forming bacteria associated with food [1]. Nisin is able to penetrate the cytoplasmatic membrane of bacteria causing the leakage of cytoplasmic contents and dissipation of the membrane potential [17]. Nisin also inhibits Gram-negative bacteria when chelating agents, such as EDTA or lysozyme, are present [9].…”

“…Essential oils derived from plants [14,15], organic acids [16], nisin or natamycin from microbial sources [17], enzymes obtained from animal sources [18], like lysozyme and lactoferrin, and polymers, such as chitosan [19], have been also proposed as active agents against microorganisms in food. Bioactive edible coatings can be applied to food surfaces by dipping or spraying, and they have been tested in meat, fish, dairy products or minimally-processed fruit and vegetables.…”

“…An overview of the state of the art of antimicrobial coatings and their use in different food products is presented in the following sections. Essential oils derived from plants [14,15], organic acids [16], nisin or natamycin from microbial sources [17], enzymes obtained from animal sources [18], like lysozyme and lactoferrin, and polymers, such as chitosan [19], have been also proposed as active agents against microorganisms in food.…”