Nisin ve gıdalardaki antimikrobiyal etkisi

Nisin, laktik asit bakterilerinden Lactococcus lactis tarafından üretilen, lantibiotik olarak adlandırılan ve I. sınıf bakteriosinler grubunda yer alan bir bakteriosindir. Çok geniş bir yelpazede gram pozitif bakterilere ayrıca Clostridium ve Bacillus türlerinin sporlarına karşı antimikrobiyal etkiye sahiptir. Bunun yanı sıra yapılan araştırmalar sonucunda nisinin insanlar üzerinde toksik etkisi olmayan, güvenli bir gıda katkı maddesi olduğu da anlaşılmıştır. Nisin ilk olarak peynirlerde koruyucu olarak kullanılmış, ancak son yıllarda sadece peynirlerle sınırlı kalmayıp diğer süt ürünleri, et, kanatlı ve deniz ürünleri gibi çeşitli gıdalarda, ayrıca şarap ve bira sanayinde koruyucu olarak kullanılmaya başlanmıştır. Bu derlemede nisinin özellikleri, gıdalardaki kullanımı ve antimikrobiyal etkisi hakkında bilgi verilmektedir.

Anahtar Kelimeler:

Bakteriyosinler, Bakteriyel proteinler, Gıda katkı maddeleri, Nisin, Gıda koruyucular

Nisin and its antimicrobial effect in foods

Nisin is a bacteriocin which is produced by Lactococcus lactis and takes its place in I. class bacteriocins which are known as lantibiotics. Nisin has antimicrobial and bactericidal activity against a broad spectrum of gram positive bacteria and spores of Clostridium spp. and Bacillus spp. According to toxicity studies nisin is considered not toxic to humans. Its first established used was as a preservative in processed cheese products and since than numerous other applications in various foods such as meat and meat products, poultry products, sea products and beverages such as beer, wine have been used safely. In this review, the characteristics of nisin, its usage in food and its antimicrobial effect are considered.

Keywords:

Bacteriocins, Bacterial Proteins, Food Additives, Nisin, Food Preservatives,

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