Nisin as a food preservative: a systematic literature review
DOI:
https://doi.org/10.17533/udea.hm.335279Keywords:
antimicrobial, inhibition, food matrix, microorganism, nisin, preservationAbstract
Introduction:Currently, one of the most impor-tant obligations of the food industry is to be able to guarantee product innocuousness, which translates into a need for preservatives. Nisin, an antimicrobial peptide produced by Lactococcus lactis, holds the great-est potential as a natural preservative used in food matrices. Nisin is the only bacteriocin that has been approved by the WHO to be used as a preservative in the food industry.
Objective:This review aims at describing the use of nisin as an antimicrobial in different dietary ma-trices
Methods:A systematic search of the literature was performed in Science Direct, Scopus and Springer. The search path was adjusted according to the algo-rithm of each database. After the evaluation of the various inclusion and exclusion criteria, the search re-sulted in a total of 41 articles published between 2007 and 2017
Results and conclusion: In most dietary matrices evaluated - cheeses, milk, meat, and wines, among others - it was possible to prove the effective elimina-tion of pathogenic microorganisms with nisin and its contribution to the biopreservation of foods. Nisin helps extend the useful life of these products without altering its sensory characteristics.
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