Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Archives of Microbiology Year : 2021

Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative

Abstract

Nisin is a small peptide produced byLactococcus lactisssplactisthat is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production byLactococcus lactisbacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.
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hal-03924122 , version 1 (05-01-2023)

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Simon Khelissa, Nour-Eddine Chihib, Adem Gharsallaoui. Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative. Archives of Microbiology, 2021, 203 (2), pp.465-480. ⟨10.1007/s00203-020-02054-z⟩. ⟨hal-03924122⟩
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