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6 February 2006 - 16:35
Nisin - a natural food preservativeNisin is a natural, toxicologically safe, antibacterial food preservative writes Joss Delves-Broughton, Innovation Manager, Antimicrobial Applications, Danisco, UK. The suitability of nisin as a food preservative arises from the following characteristics: it is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested. Since 1953, nisin has been sold under the trade name of Nisaplin®. Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spores. It shows little or no activity against Gram negative bacteria, yeasts, and moulds. Discover more in the attached feature article about nisin in relation to:
For further information, please contact:Joss Delves-Broughton, Innovation Manager, tel. +44 1308 86 1515The attached article appears with permission of Food Australia
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