Nisin Production from Waste: A Review

Abstract

Nisin is a bacteriocin produced by microbial fermentation of the well-known starter culture for dairy products, Lactococcus lactis. A major challenge in food safety and security is the prevention of the emergence of unwanted microbes. Artificial preservatives added to prolong the shelf life of foods may have negative effects on consumer health. An alternative approach is to use bio-preservatives. However, the cost of production of nisin is relatively higher than other chemical-based alternatives, because of which it has low marketability. Traditional production techniques are expensive and harmful to the environment. This review investigates sustainable alternatives employing waste products as fermentation substrates, including whey, corn stover, cane molasses, soya-bean cake, bean pulp and mussel processing waste. These eco-friendly strategies minimize negative environmental effects while providing resource and cost-efficient solutions. This review demonstrates the possibility for India to become self-sufficient in nisin production and reduce reliance on imports by emphasizing waste-to-value techniques. Keywords: Nisin, Bio-preservatives, Waste-to-value, Sustainable, Eco-friendly