Sandbox Reserved 775
From Proteopedia
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==Introduction== | ==Introduction== | ||
| - | Nisin is a broad spectrum bacteriocin produced by the bacterium Lactococcus lactis. It is currently used in the food industry as a natural preservative 1. It is often used as an antimicrobial agent in processed cheese to prevent the growth of various Clostridium bacteria that were present in the initial ingredients that survived the heat treatment of the cheese. In addition to processed cheese, Nisin is used in many other food products such as salad dressing, alcoholic beverages, canned vegetables, and meat 2. | + | Nisin is a broad spectrum bacteriocin produced by the bacterium Lactococcus lactis. It is currently used in the food industry as a natural preservative <ref>1<ref>. It is often used as an antimicrobial agent in processed cheese to prevent the growth of various Clostridium bacteria that were present in the initial ingredients that survived the heat treatment of the cheese. In addition to processed cheese, Nisin is used in many other food products such as salad dressing, alcoholic beverages, canned vegetables, and meat 2. |
==Bacteriocins== | ==Bacteriocins== | ||
Revision as of 17:52, 5 December 2013
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| This Sandbox is Reserved from Sep 25, 2013, through Mar 31, 2014 for use in the course "BCH455/555 Proteins and Molecular Mechanisms" taught by Michael B. Goshe at the North Carolina State University. This reservation includes Sandbox Reserved 299, Sandbox Reserved 300 and Sandbox Reserved 760 through Sandbox Reserved 779. |
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Introduction
Nisin is a broad spectrum bacteriocin produced by the bacterium Lactococcus lactis. It is currently used in the food industry as a natural preservative [1]
