Biopreservative in Foods: Nisin (E234)

Authors

  • Başar Uymaz Çanakkale Onsekiz Mart Üniversitesi Bayramiç Meslek Yüksekokulu Gıda Teknolojisi Programı, 17700, Bayramiç/Çanakkale
  • Pınar Şanlıbaba Ankara University

DOI:

https://doi.org/10.24925/turjaf.v3i12.908-915.459

Keywords:

Lactic Acid, Bacteria Bacteriocin, Nisin, Food Biopreservatives, Food Protection

Abstract

Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bacteriocins that are produced by the safe bacteria, such as lactic acid bacteria, contain no toxic and adverse effects for human consumption have gained sudden intensity in accordance with the request against consumers in developing microbiologically safe and minimal processed food. There are some important effects using of bacteriocins accepted the new generation of antimicrobial agents as food preservatives such as extension of shelf life, reducing of the use of chemical preservatives and the economic loss caused degradation by microorganisms. Nisin, defined as GRAS (Generally Recognized as Safe) by FDA and named the E234 code 'Nisin-protective' or 'natural protective' located in the food additives list, first used in 1988 as a natural preservative by prohibiting of antibiotics using in food in the US. Nowadays in more than 50 countries, there have been more successful implementation of the nisin protected up the food from milk and dairy products to canned foods many food products

Author Biographies

Başar Uymaz, Çanakkale Onsekiz Mart Üniversitesi Bayramiç Meslek Yüksekokulu Gıda Teknolojisi Programı, 17700, Bayramiç/Çanakkale

Bayramiç Meslek Yüksekokulu Gıda Teknolojisi Programı

Pınar Şanlıbaba, Ankara University

Engineering Faculty, Department of Food Engineering

Published

20.11.2015

How to Cite

Uymaz, B., & Şanlıbaba, P. (2015). Biopreservative in Foods: Nisin (E234). Turkish Journal of Agriculture - Food Science and Technology, 3(12), 908–915. https://doi.org/10.24925/turjaf.v3i12.908-915.459

Issue

Section

Food Technologies

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