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A bacteriocin produced by the bacterium Lactococcus lactis and used as a preservative in dairy products and other foods and in cosmetics.

[From (Group) N I(nhibitory) S(ubstance), provisional name originally given to the substance by researchers (from Group N, streptococcal serotype group in which Lactococcus lactis was formerly classified) + -in.]
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Nisin is produced by lactic acid bacteria, a strain of bacteria that is a standard ingredient in making buttermilk, cheese, and yogurt.
Effect of nanovesicleen capsulated nisin on growth of Listeria monocytogenes in milk, Food Microbiol, 27: 175-178.
Other areas of application include: modification of the fat profile with fish oil extract, flaxseed and linseed; salt reduction by utilization of edible seaweeds and apple pulp; nitrite reduction with the use of celery and spinach juice; delivery of novel antioxidants from rosemary extract, ascorbic acid and hyssop extract; and utilization of nisin, rosemary and oregano oil as antimicrobials (Weiss et al.
A novel molecule discovered by chemists is an analog of nisin that could be used against foodborne bacteria.
The syn ergistic effect of nisin and lactoferrin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7.
Synergic antimicrobial aativity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat patties.
New to the DVM product portfolio, Preva (TM) Medicated Wipes , contain nisin - a naturally-derived antimicrobial used for skin conditions associated with bacterial infections or general cleansing and maintenance of skin and hair coat.
Nisin said that Africa has been undergoing a silent revolution and that a strategy for collective action which was needed in South Sudanese communities was impeded during colonialism.
Washington, Nov 1 ( ANI ): Nisin, a common food preservative, may slow or even stop the growth of certain head and neck cancers, a new study has found.
This expression system is making use of the dairy bacterium Lactococcus lactis and its regulation mechanism for the production of the antibiotic peptide nisin, the NIsin Controlled gene Expression system (NICE).
Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality.