Whey protein isolate and glycerol were mixed to form a matrix to incorporate antimicrobial agents and produce edible films with antimicrobial activity against Listeria monocytogenes strains isolated from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary assay without nisin, the effect of each organic acid was evaluated with respect to the rheologi...

A reaction mixture is described consisting of a buffered solution of amino acids, salts, growth factors and glucose in which freshly harvested washed Streptococcus Zactis incorporated radioactive tracers and synthesized nisin. Rapid nisin synthesis started after a delay of 30-60 min. but bacteria pre-incubated in the reaction mixture synthesized nisin without delay although the rate of protein ...

Enterococcus faecalis rank among the leading causes of nosocomial infections worldwide and possesses both intrinsic and acquired resistance to a variety of antibiotics. Development of new antibiotics is limited, and pathogens continually generate new antibiotic resistance. Many researchers aim to identify strategies to effectively kill this drug-resistant pathogen. Here, we evaluated the effect...

nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. it has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. this study was carried out to evaluate the microbiological quality of fresh trout slices treated with ...

Preservation of natural sausage casings using dry salt or saturated brine is regarded as sufficient to inactivate vegetative pathogenic non-spore-forming bacteria present on the casings. Although the outgrowth of bacterial spores is prevented by salt or saturated brine preservation, these spores will remain present and develop into vegetative cells when conditions are more favourable. To preven...

the use of bacteriocins, mainly nisin, is one of the most significant preservation technologies in the food industry. nisin encapsulation can improve stability and homogenous distribution in food matrices. in this study, liposomes of four various lipids (lipoid s 100, lipoid s pc-3, lipoid s pc, and lipoid pc (dppc)) were prepared by dehydration-rehydration method, and compared for entrapment e...

Abstract Nisin is one of the most studied lantibiotics which are antimicrobial peptides. Nowadays knowledge about Nisin-modification system profound and can be explored to express modify with new or specific features. Here we highlight recent advances that include a strategy on bypassing natural occurring resistances against

Unlike numerous pore-forming amphiphilic peptide antibiotics, the lantibiotic nisin is active in nanomolar concentrations, which results from its ability to use the lipid-bound cell wall precursor lipid II as a docking molecule for subsequent pore formation. Here we use genetically engineered nisin variants to identify the structural requirements for the interaction of the peptide with lipid II...

Wound infection is a serious threat to patients, in particular those with septic wound infections, which result high mortality rates. Moreover, the treatment of infections antimicrobial-resistant and/or biofilm-forming pathogens can be challenging. Nisin, potent antimicrobial against Gram-positive bacterial pathogens, has been used food industry as preservative for decades. Silver approved by F...

Nisin is a positively charged antibacterial peptide which binds to the negatively charged membranes of Gram-positive bacteria. The initial interaction of the peptide with model membranes of neutral (phosphatidylcholine) and negatively charged (phosphatidylcholine/phosphatidylglycerol) model lipid membranes was studied using nonperturbing solid state magic angle spinning (MAS) (31)P NMR and (2)H...