nisin


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ni·sin

(nī'sin),
A polypeptide antibiotic produced by Streptococcus lactis; active against certain streptococci, Mycobacterium tuberculosis, Clostridium difficile, and other bacteria.

nisin

(nī′sĭn)
n.
A bacteriocin produced by the bacterium Lactococcus lactis and used as a preservative in dairy products and other foods and in cosmetics.

ni·sin

(nī'sin)
A polypeptide antibiotic produced by Streptococcus lactis; active against some streptococci, Mycobacterium tuberculosis, Clostridium difficile, and other bacteria.

nisin

an antibiotic substance isolated from cultures of lactic acid producing streptococci and reputed to have antibacterial activity against gram-positive bacteria.
References in periodicals archive ?
Nisin was arrested near Marseille on June 28 after posting that he planned to attack blacks, militants, migrants and "scum".
Controlled gene expression systems for Lactococcus lactis with the food-grade inducer nisin.
It might be possible to use monolaurin in combination with some commonly used antimicrobials, such as nisin, sodium dehydroacetate or EDTA.
The antimicrobial effects and synergistic antibacterial mechanism of the combination of [epsilon]-Polylysine and nisin against Bacillus subtilis.
In vitro activities of nisin and nisin derivatives alone and in combination with antibiotics against Staphylococcus biofilms.
Aly S, Floury J, Piot M, Lortal S, Jeanson S (2012) The efficacy of nisin can drastically vary when produced in situ in model cheeses.
Enterocin AS-48, Enterocins A and B, Leucocin A, Nisin, Sakacin and Pediocin PA- l/AcH are amongst the most-studied bacteriocins in meat and meat products.
The global nisin preservative market is projected to reach USD 545.
Al-Holy, Lin, and Rasco (2005) investigated the effect of nisin in combination with heat treatments or antimicrobials (such as lactic acid, chlorous acid and sodium hypochlorite) on the inhibition of Listeria monocytogenes and total mesophiles in caviar and concluded that there was no synergistic effect due to the combination of nisin with lactic acid.
The researchers focused on the cancer-killing properties of nisin, a colorless, tasteless powder widely used as a food preservative.
Nisin is produced by lactic acid bacteria, a strain of bacteria that is a standard ingredient in making buttermilk, cheese, and yogurt.