Abstract
The article presents literary information about nisin, as well as current research and development related to the use of nisin in the food industry. The mechanisms of action of nisin providing antimicrobial properties are considered, and an analysis of the effectiveness of this antimicrobial peptide in the fight against microorganisms, primarily Gram-positive bacteria, is presented. Various aspects of the use of nisin in the food industry are considered in detail, including issues of technology, product safety and legal regulation. The prospects of using nisin as a decontaminating innovative ingredient to improve the safety and shelf life of food products are indicated.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Problems of veterinary sanitation, hygiene and ecology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
