Nisin

Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative.The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple thioether bridges.However, when coupled with the chelator EDTA, Nisin has also been known to inhibit Gram-negative bacteria, as well.
Lactic acid bacteria by use of streptococcus peptides are Lactococcus lactis fermentation.In food, it to use lactic acid peptide is common in streptococcus range from ~ 1-25, according to the level of PPM food types and rules for approval. Because of its natural selective spectrum activity, it will also be used in the microbiological media as a selective agent gram-negative bacteria, yeast, the isolation and casting. Subtilin and Epidermin and lactic acid streptococcus peptide relevant. All the members of the class of molecules called lantibiotics.
Nisin is produced by fermentation using the bacterium Lactococcus lactis.It is used to protected food as food additives.These unusual amino acids are introduced by posttranslational modification of the precursor peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple thioether bridges.

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