Research Progress on the Bacteriostatic Mechanism of Nisin and Its Application in Food Preservation

WANG Jiayu; HU Wenzhong; GUAN Yuge; YU Jiaoxue; ZHAO Manru

doi:10.13386/j.issn1002-0306.2020040214

Volume 42 Issue 3

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(3): 346-350. > DOI: 10.13386/j.issn1002-0306.2020040214

WANG Jiayu, HU Wenzhong, GUAN Yuge, YU Jiaoxue, ZHAO Manru. Research Progress on the Bacteriostatic Mechanism of Nisin and Its Application in Food Preservation[J]. Science and Technology of Food Industry, 2021, 42(3): 346-350. DOI: 10.13386/j.issn1002-0306.2020040214

Citation:

PDF (1123 KB)

Research Progress on the Bacteriostatic Mechanism of Nisin and Its Application in Food Preservation

1. College of Life Science, Dalian Minzu University, Dalian 116600, China;
2. College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China

More Information

Received Date: April 19, 2020
Available Online: February 02, 2021

Graphical Abstract

Abstract

Abstract

Nisin is a natural biological preservative synthesized in the metabolic process of some strains of Lactococcus lactis subspecies lactis. Nisin has good bacteriostasis and can effectively inhibit the growth of gram-positive bacteria(Staphylococcus aureus,Bacillus subtilis,Listeria and Micrococcus,etc),especially bacterial spores. And is widely used in the field of fresh-keeping of food because it can be quickly digested and decomposed into various amino acids by protease in the human body after being ingested without toxic effect on the human body. This article mainly reviews the antibacterial mechanism of nisin and its application in the field of food preservation in the past 10 years. It focuses on the application of nisin in the preservation of fruits and vegetables,and finally analyzes the future development direction of nisin,which provides theoretical reference on further research and application of nisin in food preservation.
- nisin,
- bacteriostatic mechanism,
- food preservation,
- research progress

FullText(HTML)

References (64)

References

[1]	陈峰琦.食品质量与安全性控制技术研究[J].食品安全导刊,2019(30):50.
[2]	Ali Ahmad H,Hale Thomas W,Khasawneh Faisal A,et al. Nisin and clostridium difficile:A potentially effective treatment for an increasingly problematic disease[J]. The American Journal of Gastroenterology,2013,108(4):625.
[3]	Fusieger Andressa,Perin Luana Martins,Teixeira Camila Gonçalves,et al. The ability of lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin[J]. Antonie van Leeuwenhoek,2020,113(5):651-662.
[4]	Hassan Abdelrahim H A,Cutter Catherine N. Development and evaluation of pullulan-based composite antimicrobial films(CAF)incorporated with nisin,thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods[J]. International Journal of food microbiology,2020,320.
[5]	Chopra M,Kaur P,Bernela M,et al. Surfactant assisted nisin loaded chitosan-carageenan nanocapsule synthesis for controlling food pathogens[J]. Food Control,2014,37:158-164.
[6]	徐俊进,金陈斌,陈小龙.新型绿色防腐剂乳酸链球菌素[J].浙江农业科学,2017,58(6):1005-1007.
[7]	黄柏申.辐照对乳酸链球菌素(Nisin)抑菌作用的影响研究[D].延吉:延边大学,2017.
[8]	姜爱丽,胡文忠,崔晓亭,等.温度及乳酸链球菌素对单增李斯特菌的抑制作用[J].食品工业科技,2015,36(15):157-160.
[9]	金明晓,王陆玲,宋阳成,等.乳酸链球菌素复配后抑菌效果研究[J].吉林工程技术师范学院学报,2010,26(12):74-76.
[10]	张玉鑫.天然防腐剂乳酸链球菌素的研究进展[J].农业科技与装备,2010(5):27-29.
[11]	祝金山.乳酸链球菌素天然异构体Nisin A、NisinZ、NisinQ的应用研究进展[J].广东化工,2019,46(16):110-111 ,86.
[12]	韩德强,丁宏标,乔宇.乳酸链球菌素的分子结构、抗菌活性及基因工程研究[J].生物技术通报,2005(5):35-38.
[13]	冯林慧,李迎秋.纳他霉素和乳酸链球菌素复配在食品中的应用[J].中国调味品,2019,44(2):190-192.
[14]	缪存影.天然食品防腐剂——乳酸链球菌素[J].中国食物与营养,2008(4):30-32.
[15]	付咪,俞佳丽,郭亮,等.乳酸链球菌素脂质体在不同pH条件下的稳定性及其抑菌效果[J].食品科学,2019,40(21):7-13.
[16]	吕淑霞,白泽朴,代义,等.乳酸链球菌素(Nisin)抑菌作用及其抑菌机理的研究[J].中国酿造,2008(9):87-91.
[17]	骆桂兰,丁威,陈军.乳酸链球菌素(Nisin)及其在生鲜乳中的应用[J].畜牧兽医科技信息,2010(4):14-15.
[18]	王慧.乳酸链球菌素在软牦牛肉干保藏中的应用[J].食品研究与开发,2012,33(9):108-112.
[19]	李梵.乳酸链球菌素的研究进展[J].现代食品,2019(8):13-16.
[20]	Zhao X,Meng R,Shi C,et al,et al. Analysis of the gene expression profile of staphylococcus aureus treated with nisin[J]. Food Control,2016(59):499-506.
[21]	Driessen,Marco,Matheus M,et al. Substrate-based additive fabrication process and apparatus:US,US9862146[P].2018.
[22]	张阳玲,吴昊,乔建军,等.乳酸链球菌肽的应用及研究进展[J].食品与发酵工业,2020,46(7):289-295.
[23]	Xing Y,Li W,Wang Q,et al. Antimicrobial nanoparticles incorporated in edible coatings and films for the preservation of fruits and vegetables[J]. Molecules,2019,24(9),1695.
[24]	Barbosa A A T,Mantovani H C,Jain S. Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products[J]. Critical Reviews in Biotechnology,2017,37(7):852-864.
[25]	钱红玫,胡文忠,李琳,等.乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制[J].食品工业科技,2017,38(15):275-279.
[26]	王东坤,陈丁,郭娜,等.Nisin-结冷胶-瓜尔豆胶复合膜的抑菌性及在荸荠保鲜中的应用[J].食品与发酵工业,2019,45(21):134-138.
[27]	Chen W,Jin T Z,Gurtler J B,et al. Inactivation of salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate[J]. International Journal of Food Microbiology,2012,155(3):165-170.
[28]	程丽林,吴波,袁海君,等.鲜切果蔬贮藏保鲜技术研究进展[J].保鲜与加工,2019,19(1):147-152.
[29]	梅桂斌.鲜切果蔬保鲜技术及研究进展[J].现代食品,2017(13):75-78.
[30]	韩再阳.鲜切果蔬加工及质量安全控制[J].农家参谋,2019(6):60.
[31]	葛佳慧,胡文忠,赵蕾,等.三种熏蒸剂在果蔬保鲜中应用的研究进展[J].食品工业科技,2020,41(4):322-327 ,332.
[32]	Oladunjoye A O,Singh S,Ijabadeniyi O A. Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts[J]. Brazilian Journal of Microbiology,2016,47(3):757-763.
[33]	陈晨,胡文忠,何煜波,等.Nisin和柠檬酸对鲜切皇冠梨储藏期间单增李斯特菌生长的影响[J].食品工业科技,2014,35(22):326-329.
[34]	Barbosa A A T,de Araújo H G S,Matos P N,et al. Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes[J]. International Journal of Food Microbiology,2013,164(2-3):135-140.
[35]	辛松林,秦文,王艳,等.乳酸链球菌素在生菜保鲜中的应用[J].中国食品添加剂,2007(2):174-176.
[36]	孙文婷,王大平.天然生物保鲜剂Nisin对苦瓜保鲜效果的研究[J].食品工业,2014,35(4):102-104.
[37]	周建俭,周翠英.乳酸链球菌素在白玉枇杷保鲜中的应用[J].食品工业,2010,31(4):5-6.
[38]	张素琴,周建俭.乳酸链球菌素在白玉枇杷保鲜中的应用[J].江苏农业科学,2010(5):401-402.
[39]	赵春燕,叶春苗,李成莹,等.壳聚糖复合涂膜处理对采后杏鲍菇贮藏品质影响[J].食品研究与开发,2017,38(3):202-207.
[40]	杨霞,王大平.天然生物保鲜剂Nisin不同处理对鲜切莲藕的保鲜效果[J].贵州农业科学,2012,40(12):178-180.
[41]	张海生,刘霞,张娇娇,等.复合涂膜保鲜剂对鲜切苹果保鲜品质的影响[J].保鲜与加工,2018,18(5):21-25.
[42]	宋遵阳.乳酸链球菌素、ε-聚赖氨酸和壳聚糖的联合使用对鲜切胡萝卜白化现象的研究[D].泰安:山东农业大学,2016.
[43]	Chen C,Hu W,Zhang R,et al. Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid[J]. Horticulture,Environment,and Biotechnology,2016,57(3):266-273.
[44]	朱海华,谭静,平洋,等.一种快速检测乳与乳制品中单核细胞增生李斯特氏菌的方法[J].中国乳品工业,2019,47(10):55-58.
[45]	Wemmenhove E,Valenberg H J F,Hooijdonk A C M V,et al.Factors that inhibit growth of listeria monocytogenes in nature-ripened gouda cheese:A major role for undissociated lactic acid[J]. Food Control,2018,84:413-418.
[46]	龚东磊,王娇.乳酸链球菌素对益生菌乳饮料后酸化及活菌数的影响[J].现代食品,2017(7):126-128.
[47]	Mar A C V,Melian C,Castellano P,et al. Synergistic antimicrobial effect of lactocin AL 705 and nisin combined with organic acid salts against listeria innocua 7 in broth and a hard cheese[J].International Journal of Food Science & Technology,2020,55(1):267-275.
[48]	Karina P,Julio C,Leda G,et al. Behavior of listeria monocytogenes type1355/98(85)in meat emulsions as affected by temperature,pH,water activity,fat and microbial preservatives[J]. Food Control,2011,22(10):1573-1581.
[49]	朱亚,师红新,赵永平.花椒提取物和乳酸链球菌素复配对冷鲜肉保鲜效果的影响[J].广东农业科学,2018,45(7):111-115.
[50]	Bingol E B,Akkaya E,Hampikyan H,et al. Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs[J]. CyTA-Journal of Food,2018,16(1):1030-1036.
[51]	罗林根,朱明扬,黄谦,等.乳酸链球菌素及其在食品中的应用研究进展[J].浙江农业科学,2020,61(5):1003-1005.
[52]	Sun J,Zhu H,Guo J,et al. The bacteriostasis study of nisin for the raspberry health draft beer[J].Physics Procedia,2012,25:973-977.
[53]	王利平,沈颖,陈丹丽,等.乳酸链球菌素(Nisin)对蓝莓果酒前期发酵质量的影响[J].中国食品添加剂,2019,30(7):168-172.
[54]	刘欣,王文艳,王娟,等.乳酸链球菌素对桶子鸡的保鲜效果[J].食品工业,2019,40(7):6-10.
[55]	常云鹤,冯红霞,马立志,等.天然防腐剂对红酸汤货架期菌落总数及pH的影响[J].中国调味品,2019,44(11):91-93.
[56]	刘琨毅,王琪,郑佳,等.乳酸链球菌素在中式腊肠防腐保鲜中的应用[J].中国食品添加剂,2018(2):144-149.
[57]	易建华,朱振宝.乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究[J].食品工业科技,2008(10):227-228,278.
[58]	张攀先. 乳酸链球菌素在糕点防腐保鲜中的应用[N]. 中国食品报,2016-07-25(6).
[59]	李作美,黄恩泽.乳酸链球菌素协同纳他霉素在豆腐保鲜中的应用[J].中国酿造,2019,38(2):169-172.
[60]	时玉强,刘军,何东平,等.乳酸链球菌素对大豆分离蛋白菌落总数的影响[J].中国油脂,2018,43(12):65-68.
[61]	迟明梅,池玉静.防腐剂在卤豆干中的应用[J].中国调味品,2017,42(6):105-108.
[62]	王莉嫦.乳酸链球菌素在鸡汁鲍鱼罐头中的应用[J].食品与机械,2013,29(4):174-175 ,199.
[63]	李淑红.乳酸链球菌素在牛排罐头中的应用[J].肉类工业,2007(1):37.
[64]	涂钰,孔繁东,刘兆芳.Nisin,natamycin对调理狭鳕鱼片贮藏品质的影响[J].中国调味品,2017,42(5):17-20.

[1]	HUANG Minghao, HUANG Taiqi, DENG Lijuan. Optimization of Solanum lyratum Crude Polysaccharide Extraction Process Using Response Surface Methodology and Analysis ofIts In Vitro Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(22): 219-225. DOI: 10.13386/j.issn1002-0306.2023040182
[2]	WANG Yan, DUAN Xuewei, ZHANG Minjun, YANG Huiwen, LIU Bing, YOU Tianhui. Optimization of Extraction Process of Polysaccharide from Black Corn Kernel by Response Surface Method and Analysis of Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(22): 191-200. DOI: 10.13386/j.issn1002-0306.2023020118
[3]	Liming ZHAO, Xuyao GUO, Yingmin MAO, Daqing ZHAO, Baotai HUANG, Jiaqi LI, Li LIU, Bin QI. Optimization of Extraction Process and Antioxidant Activity of Polysaccharide from Panax quinquefolium Fruit by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(13): 160-166. DOI: 10.13386/j.issn1002-0306.2022070318
[4]	MO Yi-fan, YAO Ling-yun, FENG Tao, SONG Shi-qing, SUN Min. Optimization of Flash Extraction Process of Total Flavonoids from Fig (Ficus carica L.) and Its Antioxidant Activities[J]. Science and Technology of Food Industry, 2020, 41(12): 186-191,220. DOI: 10.13386/j.issn1002-0306.2020.12.030
[5]	XU Hai-tang, LIAO Hua-zhen, ZHAO Yan-zhi, ZHANG Jin-yan, ZHOU Ju-ying. Optimization Extraction of Polysaccharide from Sophora tonkinensis Gagnep by Response Surface Methodology and Its Antioxidant Activity of Fractionated Alcohol Precipitation Components[J]. Science and Technology of Food Industry, 2019, 40(22): 157-162. DOI: 10.13386/j.issn1002-0306.2019.22.028
[6]	JIA Fu-huai, TU Hong-jian, WANG Jun, TAO Gang, JI Cun-rui, WANG Cai-xia, XIONG Fei-fei, YAN Yong-qiu. Optimization of Ultrasonic-Flash Synergistic Extraction and Antitumor Activity of Polysaccharide from Fibrous Root of Bletilla striata[J]. Science and Technology of Food Industry, 2019, 40(20): 188-195,208. DOI: 10.13386/j.issn1002-0306.2019.20.030
[7]	DU Hong-xia, TAO Jin-qiang, WANG Xiang, LIU Yan-xiu, YU Xuan. Response surface optimized extraction of flavonoids from ginseng flower and antioxidant activities[J]. Science and Technology of Food Industry, 2018, 39(12): 216-221,230. DOI: 10.13386/j.issn1002-0306.2018.12.038
[8]	SHI Xuan, CHENG Xiao-qing, YANG Yong, TAN Hong-jun, LIANG Xu-ming, SHI Wen-juan, SU Zhi-min. Optimization the extraction process of polysaccharide by response surface methodology from the Tremella fuciformis pedicel and its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 297-301. DOI: 10.13386/j.issn1002-0306.2017.02.049
[9]	GONG Jian. Study on the optimization of enzymatic extraction technology of polysaccharide from Camellia japonica L.by response surface methodology and investigation on its antioxidant activity[J]. Science and Technology of Food Industry, 2015, (17): 197-201. DOI: 10.13386/j.issn1002-0306.2015.17.031
[10]	KE Chun-lin, LI Zuo-mei, LU Bin-yu, QIAN Shi-quan, ZHANG Bin, YUAN Jing. Study on optimization of extraction conditions for polysaccharide from pomegranate flowers and its antioxidant activities[J]. Science and Technology of Food Industry, 2015, (08): 286-289. DOI: 10.13386/j.issn1002-0306.2015.08.051