Nisin Market Share, Market Size, Industry Growth, Industry Trend Forecast 2018 - 2025
Nisin is a bactericidal polypeptide that inhibits closely related species that are spoilage bacteria, thus acts as a preservative without hampering taste and color. It is a byproduct of lactic acid fermentation with working mechanisms like cell death, leakage of molecules, bind to receptor, and pore formation. It is commonly known as Nisin Bacteriocin. It works best in combination with other antimicrobial (Monolaurin, LPS, or other bacteriocins) and in low fat having pH value less than 6. Nisin is usually produced by a fermentation process using Lactococus bacteria. To overcome the disadvantages of nisin, it was microencapsulated in phospholipid vescicles and tested on Cheddar cheese. This improved its stability, distribution, and efficacy; as cited in International Dairy Journal in 2003. Nisin is the only natural preservative approved by FDA as well as WHO.
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