Bacteriocins — Nisin

Abstract

Nisin is a bacteriocin produced by the dairy starter culture bacterium, Lactococcus lactis subsp. lactis. Bacteriocins are low molecular weight antimicrobial peptides produced by bacteria (particularly lactic acid bacteria) that are inhibitory to other bacteria, which are usually closely related to the producer bacteria. Numerous bacteriocins have been discovered, particularly over the last 15 years (Klaenhammer, 1988; Daeschel, 1990; Ray and Daeschel, 1994; Abee, 1995; Abee et al., 1995; Jack et al.,1995). However, by far the oldest is nisin which was probably discovered in the 1920s (Rogers and Whittier, 1928; Whitehead, 1933) and precedes the discovery of the majority of other bacteriocins by at least 50 years and remains the only bacteriocin widely used as a food preservative. Nisin possesses a broader antimicrobial spectrum than most other bacteriocins, has been shown to be of no or low toxicity, has proven success as a food preservative, and is produced commercially in the form of so-called ``nisin concentrate.''