CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - 1994 - Nisin as a model food preservative NORTH DAKOTA STATE UNIVERSITY - AOUT 2018 - Thèse en ligne : HIGH PRESSURE PROCESSING AND NISIN AS POSSIBLE NONTHERMAL TREATMENTS FOR CONTROL OF LISTERIA. JOURNAL OF APPLIED MICROBIOLOGY - 1997 - Isolation and characterization of nisin-producing Lactococcus lactis subsp. lactis from bean sprouts. PACKAGING TECHNOLOGY AND SCIENCE - 2002 - Properties of Nisin-incorporated polymer coatings as antimicrobial packaging materials. Nisin was incorporated into binder solutions of acrylic polymer and vinyl acetate-ethylene co-polymer, and then coated on to paper.
Diffusive migration of incorporated nisin and the antimicrobial activity of the polymer coatings were investigated in order to understand the way of controlling nisin migration and the extent of microbial suppression by the coated paper. Vinyl acetate–ethylene co-polymer exhibited a faster rate and higher degree of migration into aqueous food simulant solutions compared to acrylic polymer, and also exhibited a higher degree of suppression against Micrococcus flavus ATCC 10240 inoculated into the microbial medium. FSANZ - 2007 - Application A565 -Nisin- extension of use as a Food Additive. Le Lait Vol. 75 No. 1 (1995) Au sommaire: Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in milk. LAIT - 1992 - Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter. La nisine - Archives du forum HYGIENE.
Les principaux liens concernant la nisine sont accessibles via PEARLTREES.
DFromentier mardi 8 janvier 2002 10:36 Je suis actuellement à la recherche d'un fournisseur de nisine. Pourriez vous m'indiquer où je pourrais m'en fournir? Jp_gallacier mardi 8 janvier 2002 11:00 Le fabricant de la Nisine est la Société Aplin & Barett :Aplin & Barrett Ltd, The Factory, 6 North Street, Beaminster, DorsetDT8 3DZ, UK.Tel: +44 1308 862216 - fax: +44 1308 863146The commercial preparation of nisin, for use as an antimicrobialpreservative In heat-treated and low-pH foods. ne sais pas qui commercialise Aplin & Barett en France, mais çàdoit être facile à trouver Druartusa mardi 11 mai 2004 09:37 Pour info complémentaire, je pense que la nisine, qui est un polypeptide thermostable produit par les lactocoques lactiques qui possède des propriétés antibiotiques contre les Mycobacteriaceae. DESCHAMPS ALAIN Thu, 10 Mar 2005 16:50:24 +0100 (CET) D'autres co-listiers pourront peut-être répondre à cette question, O.
University of Helsinki - 2005 - Thèse en ligne : Nisin Immunity and Food-Grade Transformation in Lactic Acid Bacteria. UNIVERSITE DE POITIERS - 2003 - Thèse en ligne : Etude des relations structure/fonction d’une bactériocine anti-Listeria, la més. FOOD NAVIGATOR 06/12/06 Use of nisin in liquid eggs 'not a safety concern' Extending the use of the additive nisin to cover the preservation of liquid eggs does not pose a safety concern, says EFSA.
The European Food Safety Authority (EFSA) has also advised that the production of nisin through a modified production process is also safe. The additive (E 234), which is currently authorised for food preservation in the European Union by directive 95/2/EC on food additives other than colours and sweeteners, and is also permitted in ripened cheese and processed cheese, is defined as a group of closely related polypeptides composed of 34 amino acids. It is produced by certain strains of the bacterium Lactococcus lactis (formerly Streptococcus lactis; Schliefer et al. 1985). The authority's scientific panel on food additives, flavourings, processing aids and materials in contact with foods (AFC Panel) was recently asked to expand the permitted uses of nisin to preserve liquid eggs at a level not exceeding 6.25 mg/L. INTERNET JOURNAL OF FOOD SAFETY - 2003 - Vol. 1, 1-5 Effect of nisin on yogurt starter, and on growth and survival ofListeria mo.
International Journal of Food Microbiology 81 (2003) 137– 145 Isolation of nisin-producing Lactococcus lactis WNC 20 strain from. Appl Environ Microbiol, January 1998 Nisin Resistance in Listeria monocytogenes ATCC 700302 Is a Complex Phenotype. + Author Affiliations Nisin resistance in Listeria monocytogenes ATCC 700302 is a complex phenotype involving alterations in both the cytoplasmic membrane and the cell wall and a requirement for divalent cations.
In addition to a lower ratio of C15 to C17 fatty acids than in the wild-type strain (A. S. Mazzotta and T. J. Listeria monocytogenes, the causative agent of listeriosis, has resulted in numerous major food-borne outbreaks worldwide (16). Nisin’s action stems from the disruption of the cell’s cytoplasmic membrane, as evidenced by the rapid efflux of small molecules from both whole cells and liposomes (1, 3, 18, 39, 44).
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, July 2002, p. 3392–3400 Heterologous Expression of the Lactococcus lactis Bacteriocin, N. WIKIPEDIA – Nisin. Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative.
It contains the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.
Subtilin and epidermin are related to nisin. Nisin is produced by fermentation using the bacterium Lactococcus lactis. Properties Applications Food production Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. Other Further reading K. TAMRC Consumer and Product Research Report No. CP-01-05 July 2005 NISIN AND THE MARKET FOR COMMERCIAL BACTERIOCINS.