Nisin production with aspects on its practical quantification

Abstract

The global scenario is changing toward the safety of foods. Under this concern, pathogens that can be targeted in foods using antimicrobial peptides of lactic acid bacteria (LAB) along with other newer modified small peptides are receiving much attention to mitigate the adverse effects of pathogens. Various strategies to use bacteriocin nisin as a preservative in foods and packagings are under intensive research. Since additive nisin is very costly, it has limited use in developing countries, for the cost of producing it fermentatively. In striking a balance, however, the increase in chemical preservation is receiving much attention, and use of alternative additives like nisin (GRAS approved) is claimed, as safe to replace chemicals instead as per need in natural (direct) and in minimally processed foods. Some of the variants (structural) of nisin are produced by the LAB Lactococcus lactis that also produces other known bacteriocins like lacticins 3145 and 481 and lactocin 140. The focus here is on understanding its structure-function relationships along with the properties, its purification, to trace developments of nisin in quantification and its uses. Many constraints are associated with nisin fermentative production along with its assay and purification. Pure nisin for wider application in foods and packagings is a far-fetched target and needs a very thorough investigation into production, assay, purification, and its application in food.