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Afrooz Bakhshi
Islamic Azad University, Iran, Iran
Publications
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Abstract
Use of Nisin as a Natural Preservative in Food Industry
Author(s): 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. .. View more»