Application and research progress of Nisin

  • ZHANG Yangling ,
  • WU Hao ,
  • QIAO Jianjun ,
  • LI Yanni
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  • 1(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China);
    2(Key Laboratory of Systems Bioengineering(Ministry of Education), Tianjin 300072, China);
    3(SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China)

Received date: 2020-02-23

  Online published: 2020-05-19

Abstract

Nisin is an antibacterial peptide with 34 amino acids produced by Lactococcus lactis, which has the advantages of good antibacterial effect, good thermal stability, safety, and non-toxicity. Nisin can inhibit the growth of Gram-positive bacteria that cause food spoilage and is widely used in the food industry, such as the preservation of meat products, dairy products, and alcoholic beverages. Recently, more researchers have begun to pay attention to the medical value of Nisin, which has a great application prospect in inhibiting the growth of cancer cells, treating diarrhea, and oral health. In this paper, the biosynthesis, bacteriostatic mechanism, production optimization and application of Nisin was summarized, the application of Nisin in food and medicine was introduced in detail, and the future research direction was proposed.

Cite this article

ZHANG Yangling , WU Hao , QIAO Jianjun , LI Yanni . Application and research progress of Nisin[J]. Food and Fermentation Industries, 2020 , 46(7) : 289 -295 . DOI: 10.13995/j.cnki.11-1802/ts.023720

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