Published on in “Business, Business”, language — English. 5 pages.
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. More
