Preparation of nisin-loaded pectinchitooligosaccharides particles

Abstract

Nowadays, food preservation plays a tremendous role in food industry. However, the majority of food preservatives are synthetic chemicals and most of them have a harmful effect on human health. Nisin is the one of the commonly used natural additives for dairy and canned food products. This bacteriocin is generally recognized as safe (GRAS) and has a number E234. Nisin is a small 3510 Da cationic peptide composed of 34 amino acid residues. Nisin is produced by Lactococcus lactis subsp. lactis and has the broad-spectrum antimicrobial activity against Gram – positive bacteria [1]. The action is based on the formation of pore in the bacterial cell wall