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

被引：354

作者：

Gharsallaoui, Adem ^{[1
]}

Oulahal, Nadia ^{[1
]}

Joly, Catherine ^{[1
]}

Degraeve, Pascal ^{[1
]}

机构：

[1] Univ Lyon 1, ISARA Lyon, Lab BioDyMIA Bioingn & Dynam Microbienne Interfac, IUT Lyon 1,Equipe Mixte Accueil 3733, F-01000 Bourg En Bresse, France

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2016年 / 56卷 / 08期

关键词：

Nisin; bacteriocins; structure; action mode; antimicrobial spectrum; food preservation; HIGH HYDROSTATIC-PRESSURE; PULSED ELECTRIC-FIELDS; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; LACTIC-ACID; LACTOPEROXIDASE SYSTEM; MICROBIAL-FLORA; MODERATE HEAT; SHELF-LIFE; MILD HEAT;

D O I：

10.1080/10408398.2013.763765

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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.

引用

收藏

页码：1262 / 1274

页数：13

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