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Use of Nisin as a Natural Preservative in Food Industry | Abstract
Journal of Nutritional Disorders & Therapy

Journal of Nutritional Disorders & Therapy
Open Access

ISSN: 2161-0509

44 2039363178

Abstract

Use of Nisin as a Natural Preservative in Food Industry

Afrooz Bakhshi

Considering the side effects of chemical preservatives and the notice of food producers to natural preservatives, the evaluation of antimicrobial effects of natural preservatives in experimental and food models seems to be necessary. The use of natural compounds such as essential oils and natural preservatives such as bacteriosins, has substantially increased. Bacteriocins are bactericidal proteins mostly produced by LAB (comprising lactococcus, streptococcus, lactobacillus and pediococcus), that are of particular interest in food industry. 

Published Date: 2020-09-17;

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