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Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.


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Nisin is an antimicrobial agent derived from pure culture fermentations of certain strains of streptococcus lactis lancefield group n. Nisin preparation contains Nisin, a group of related peptides with antibiotic activity. It is used to inhibit the outgrowth of clostridium botulinum spores and toxin formation in pasteurized cheese spreads and pasteurized process cheese spreads; pasteurized cheese spread with fruits, vegetables, or meats; and pasteurized process cheese spread with fruits, vegetables, or meats. Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds. Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging. In combination with miconazole it has been studied as a possible treatment for infections of Clostridium difficile.