The DOI matches its Crossref record; 80 of the 80 references it cites were found in a registry or an index.
Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses
Abstract
Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.
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Cites
Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00560-8 · Cited by 1,835
Bacteriocin-based strategies for food biopreservation
Gálvez, A., Abriouel, H., López, R. L., & Omar, N. B. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.06.001 · Cited by 1,222
Preservation and Fermentation: Past, Present and Future
Paul Ross, R., Morgan, S., & Hill, C. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00174-5 · Cited by 942
Lipid II as a target for antibiotics
Breukink, E., & de Kruijff, B. (2006) · Nature Reviews Drug Discovery · doi:10.1038/nrd2004 · Cited by 701
Lantibiotics: structure, biosynthesis and mode of action
McAuliffe, O. (2001) · FEMS Microbiology Reviews · doi:10.1016/s0168-6445(00)00065-6 · Cited by 700
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
Deegan, L. H., Cotter, P. D., Hill, C., & Ross, P. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.10.026 · Cited by 682
Class IIa bacteriocins: biosynthesis, structure and activity
Ennahar, S. (2000) · FEMS Microbiology Reviews · doi:10.1016/s0168-6445(99)00031-5 · Cited by 637
Hurst, A. (1981) · Advances in Applied Microbiology · doi:10.1016/s0065-2164(08)70342-3 · Cited by 453
Liu, W., & Hansen, J. N. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.8.2551-2558.1990 · Cited by 374
Improvement of solubility and stability of the antimicrobial peptide nisin by protein engineering
Rollema, H. S., Kuipers, O. P., Both, P., de Vos, W. M., & Siezen, R. J. (1995) · Applied and Environmental Microbiology · doi:10.1128/aem.61.8.2873-2878.1995 · Cited by 322
Cited by
Patrignani, F., D'Alessandro, M., Vannini, L., & Lanciotti, R. (2020) · Sustainability of the Food System · doi:10.1016/b978-0-12-818293-2.00009-4 · Cited by 19
Oner, M. E. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14830 · Cited by 16
SUMONSIRI, N. (2019) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.7.1.23 · Cited by 12
Metadata
- Authors
- Gharsallaoui, A., Oulahal, N., Joly, C., & Degraeve, P.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-02-12
- Volume
- 56
- Issue
- 8
- Pages
- 1262-1274
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2167332415
- Cited by
- 459
- References
- 80
- FWCI
- 25.93
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gharsallaoui, A., Oulahal, N., Joly, C., & Degraeve, P. (2016). Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2013.763765
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
