DEVELOPMENTS IN NISIN RESEARCH

被引：64

作者：

HARRIS, LJ

FLEMING, HP

KLAENHAMMER, TR

机构：

[1] N CAROLINA STATE UNIV, USDA ARS, FOOD FERMENTAT LAB, RALEIGH, NC 27695 USA

[2] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27695 USA

[3] N CAROLINA STATE UNIV, DEPT MICROBIOL, RALEIGH, NC 27695 USA

[4] N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, RALEIGH, NC 27695 USA

来源：

FOOD RESEARCH INTERNATIONAL | 1992年 / 25卷 / 01期

关键词：

ANTIMICROBIAL; BACTERIOCIN; STRUCTURE; GENETICS; IMMUNITY; RESISTANCE;

D O I：

10.1016/0963-9969(92)90026-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nisin, produced by some strains of Lactococcus lactis, subsp. lactis was originally described in 1928 and is the most highly characterized bacteriocin produced by lactic acid bacteria. Nisin has been permitted as a food additive in the UK since the early 1960s and is currently an accepted food additive in at least 45 other countries. Technological advances have resulted in a tremendous increase in new information on nisin within the past decade. This review summarizes the recent developments in understanding the structure of nisin, the genetics of its production, and its mode of action.

引用

页码：57 / 66

页数：10

共 95 条

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