Opinion of the Scientific Panel on Food Additives , Flavourings , Processing Aids and Materials in Contact with Food on a request from the Commission related to The use of nisin ( E 234 ) as a food additive

  • Published 2006
Nisin is a group of closely related polypeptides composed of 34 amino acids, and is produced by certain strains of the bacterium Lactococcus (Streptococcus) lactis ssp. lactis. It has a narrow spectrum of activity affecting primarily vegetative cells and spores of Gram-positive bacteria. Bacteria susceptible to nisin include other lactic acid bacteria… CONTINUE READING