Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the screening process, we developed a rapid screening system that evaluat...

Antimicrobial preservatives are excipients added to multi-dose containers of both sterile and non-sterile drug products. Antimicrobial preservatives are used primarily to inhibit growth of microbial contamination occurring during the period of use. Demonstration of antimicrobial preservative effectiveness is required for these functional excipients. This article reviews key factors for consider...

in protein biochemistry, biochemists specially study proteins as complex polymers. protein biochemistry is the study of the chemical structure of proteins, including individual amino acids, their linkage as well as physical structure of proteins. proteins, especially globular proteins, are three dimensional in nature. proper function of globular proteins is tightly related to their three-dimens...

lysozyme is considered as part of the innate immune system. it has stimulated considerable interest as a natural food preservative. lysozyme has been shown to be effective in preserving a variety of foods such as fresh fruits and vegetables, meats, seafood and wine, for which many japanese patents have been granted. the relatively high thermal stability of lysozyme also makes it attractive for ...

eDITORIaLS Food additives and hyperactivity Evidence supports a trial period of eliminating colourings and preservatives from the diet Whether preservatives and colourings cause or exacerbate hyperactive behaviours is an important question for many paediatricians and parents. A recent randomised placebo controlled trial in 297 children aged 3-9 years provides evidence of increased hyperactive b...

The Food and Drug Administration (FDA) Modernization Act of 1997 called for FDA to review and assess the risk of all mercury-containing food and drugs. In line with this review, U.S. vaccine manufacturers responded to a December 1998 and April 1999 FDA request to provide more detailed information about the thimerosal content of their preparations that include this compound as a preservative. Th...

Bacteriocin producing Lactobacillus lactis strain isolated from marine environment, showed broad range of antibacterial activity against some major food borne pathogens. Maximum bacteriocin production was observed at 30°C , pH 6.0 and 1.5% sodium chloride so lution. In addition of enzymes, "-amylase, DNase, RNase and lipase were slightly positive effect bacteriocin production. Proteinase K and ...

Beyond its classical biotechnological applications such as food and beverage production or as a cell factory, the yeast Saccharomyces cerevisiae is a valuable model organism to study fundamental mechanisms of cell response to stressful environmental changes. Acetic acid is a physiological product of yeast fermentation and it is a well-known food preservative due to its antimicrobial action. Ace...

Rumput roman extract is used as a natural food preservative. Its antimicrobial activity and constituents were investigated as part of an ongoing study to evaluate its quality and safety as a food additive. The constituents were analyzed by GC/MS, and 5 major constituents were isolated and identified as capillin, capillene, caryophyllene oxide, alpha-curcumene and methyleugenol using NMR analysi...