Nisin

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nisin is a polycylic antobacterial peptid, with 34 amino acid residues used as a food preservative.

Nisin is produced by fermentation using the bacterium Lactococcus lactis. In the food industry, it is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized.

While in general most bacteriocins inhibit only closely related species, nisin is a rare example of a "broad-spectrum" bacteriocin effective against many Gram-positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, etc. It is also particularly effective against spores. Gram-negative bacteria are protected by their outer membrane but may become susceptible to nisin action after a heat shock or when this is coupled with the chelator EDTA. Nisin is soluble in water and can be effective at levels nearing the parts-per-billion range.

Function

Disease

Relevance

Structural highlights

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Basic structure of nisin is presented . You can see the chain fron N (blue) to C (red).