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OverviewNisin is polypeptide produced by the food grade dairy starter bacterium, Lactococcus lactis subsp. lactis. It is an antimicrobial agent and is used as a natural food preservative with high efficiency. It has wide inhibition effect on gram + ve bacteria and widely accepted as safe biological preservative. Nisin is used as a food preservative in a number of thermal processed foods, particularly in dairy products, canned foods, plant protein foods and cured meat etc. The use of nisin as food preservative can reduce the temperature of the heat processing and shorten the time of the heat processing required, so that the use nisin can reduce the energy consumption of the process. It can enhance food product quality, and significantly extend the shelf life of food. This book focuses on the isolation, characterization and assay of nisin producing cultures from cheddar cheese samples. This book also covered the activity and quantification of extracted nisin form lactic acid bacteria. Full Product DetailsAuthor: Mishra Pandey Shalini , Singh Sudhir , Khemaria PritiPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.70cm , Length: 22.90cm Weight: 0.191kg ISBN: 9783659575761ISBN 10: 3659575763 Pages: 124 Publication Date: 23 July 2014 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |