Nisin
Nisin
Nisin (pronounced /ˈnaɪsɪn/) is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb).
Etymology
The term "Nisin" is derived from Nisus, the genus name of the bacteria that produces it, and '-in', a common suffix used in biochemistry to denote proteins or peptides.
Production
Lactococcus lactis, the bacterium that produces nisin, is typically grown in a nutrient broth, an environment that promotes the production of the peptide. The peptide is then extracted and purified for use as a food preservative.
Uses
Nisin is used as a preservative in various foods, including dairy products, meats, and beverages. It is effective against a wide range of harmful bacteria, including Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum, among others.
Related Terms
- Lactococcus lactis
- Listeria monocytogenes
- Staphylococcus aureus
- Clostridium botulinum
- Antimicrobial peptides
- Food preservation
External links
- Medical encyclopedia article on Nisin
- Wikipedia's article - Nisin
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