nisin

So we asked, why not try to develop nisin to kill bugs found in people?

It can also produce the antimicrobial nisin, a particularly effective preservative.

Ongoing research seems to indicate that nisin may also have potential for slowing the growth of certain tumors.

Sausages and cheese will no doubt continue to occupy a central position in Europe, even without adding nisin.

Mr. Price said nisin and lanthocin do not attack healthy cells.

"This bug secrets a peptide, or a small protein, called nisin.

Second, there is no resistance against nisin and lanthocins."

Secondly, Mrs Jensen was right to speak about the problem of nisin.

Alternatively, purified bacteriocins such as nisin can be added directly to food products.

Nisin works by killing bacteria on contact.

"There are two interesting things about nisin and lanthocins," Mr. Price said.

Mr. Price said nisin cannot be similarly thwarted because it attacks bacteria very differently.

Substances such as nisin should not be used in food, as this is an antibiotic and so belongs to the world of medicine.

As regards the antibiotic issue where nisin is going to be allowed into egg products, this is completely unacceptable.

Lactic acid bacteria produce the antimicrobial nisin which further enhances preservation.

Nisin's sole function in life is to act like an artillery shell and kill all other bugs that want to kill its mother.

As regards nisin, the House did not call for the introduction of antibiotics in mascarpone, in cheese, at second reading.

I think that there has been broad agreement in the House that we have problems with nisin because antibiotics should not be present in foodstuffs.

The class I bacteriocins are small peptide inhibitors and include nisin and other lantibiotics.

Since then, lantibiotics such as nisin have been used auspiciously for food preservation and have yet to encounter significant bacterial resistance.

Subtilin and Epidermin are related to Nisin.

A synergistic enhancement occurs if nisin is used against these bacteria in combination with antioxidants, organic acids or other antimicrobials.

"We developed Nisin technology," Mr. Benoit said.

"We extract nisin from Lactococcus lactis, cook it up in fermentation, and change the molecules slightly to manipulate it," he said.

Many natural antimicrobials such as nisin, natamycin and other bacteriocins, and essential oils derived from rosemary or thyme, also work well.