Biotechnology refers to the use of living organisms to develop products. Nisin is a bacteriocin discovered in 1928 that is produced by Lactococcus lactis bacteria and is effective against gram-positive bacteria. It has a variety of applications including use as a food preservative and therapeutic agent. Nisin is produced through fermentation and purified using various methods before being approved for use in processed foods and to preserve dairy products.

1. SPEAKER
P.RAMESH
Ph.D. SCHOLAR
(ABC)

2. Biotechnology term was coined by “Karl Ereky” in 1919
“Any technological application that uses biological
systems, living organisms, or derivatives thereof, to
make or modify products or processes for specific use”
(United Nation Convention on Biological
Diversity)

3. Applications:
It has applications in four major Industrial areas
Health Care (Medicine)
Crop Production
Food/Dairy production and
Other Products

4. NISIN (group N streptococcus Inhibitory Substance IN)
Bacteriocin Nisin discovered in England by Rogers and
Whittier in 1928
It is an antimicrobial peptide produced by Lactococcus
lactis subsp. lactis
Effective bactericidal agent against Gram Positive
bacteria (Streptococcus, Staphylococcus, Listeria &
Mycobacterium)

6. Structurally, it is a 34 a.a polypeptide with a mass of
3500 Da
Unusual a.a lanthionine & mehtyllanthionine
Acid Tolerance
Thermo stability at low pH
Specific bactericidal mode of action
Nisin exits two variant (A and Z) differ by a single
a.a, Aspargine in Z & histidine in A at position 27

7. Nisin production affected by several cultural
factors
Producer of strain
Nutrient composition of media
pH
Temperatrue
Agitation
Aeration

8. A dramatic decrease in nisin level after reaching a peak
value
Solubility, stability & biological activity of nisin
dependent on pH of solution
At pH6.0 for high adsorption onto cell & pH 2.0 for
maximum release from cells
In fermentation process, at pH6.0 more than 80% nisin
released into medium, pH6.0 it is associated with
cellular membrane

9. It is an effective bactericidal agent against Grampositive bacteria & but not Gram-negative bacteria,
fungi & virus
Nisin forms pores that disrupt proton motive force
& causing leakage of ions & hydrolysis of ATP
results in cell death
It also interferes with cell synthesis to bind Lipid II

11. It is manufactured via fermentation of fluid milk or
whey by strains of Lactococcus lactis subsp. Lactis
Resulting broth is subsequently concentrated &
separated, spray dried & milled to yield small
particles
Optimal nisin production usually requires complex
media & well controlled parameters
Commercial media is mostly recommended

12. Recommended media contains surplus of proteins
(Tryptone, Peptone, Meat extract, Yeast extract)
Search for cheaper formulation are attractive for
Nisin production such as: Whey, Sugar molasses &
mussel-processing wastes
(Deegam, et al., 2006)

13. It has been purified by using Bed ion exchange,
Immuno-affinity chromatography & RP-HPLC
(Li, et al., 2002)
Alternatively using organic solvents such as
Ethanol Methanol, Ammonium sulfate ppts & ppt
with acid solution pH2.0
(Yang, et al., 1992)

14. Now-a-days consumers prefers foods of high
quality, without chemical preservatives, safe &
long shelf life
(Kheadr, et al.,
Several bacteriocins from LAB, used as food 2007)
preservatives is still very limited
Pediocin is a anti-listerial activity & but they are
not currently approved as antimicrobial food
additives
(Devlieghere, et al., 2004)
But only NISIN is approved for food applications

15. Bacteriocin (Nisin) was first marketed in England
in 1953
It has been approved by FAO/WHO in 1969
Nisin as a food additive for processed cheese at
conc.12.5mg/kg of product
It also used in preservation of Dairy products,
Canned foods
(Ross, et al., 2002)

16. Nisin is relatively amphipatic because of inclusion of
hydrophobic residues
(Taylor, et al., 2007)
Its can’t be used as a Meat Preservation
Certain food additives (Sodium metabisulphite &
Titanium dioxide) have been shown to be antagonist to
nisin
(Delves.B, et al., 1996)
Liposome encapsulation of nisin & microparticles of
Calcium alginate
(Won, et al., 1997)

17. Liposome encapsulated Nisin were used in
(Colas et
Nutraceuticals, Cosmetics & Pharmaceuticals al., 2007)
Potential use of Therapeutic purposes in treatment of
Atopic Dermatitis, Stomach ulcers & Colon infections
(Dubois et al., 2003
It also control respiratory tract infections
Future development of a potent Vaginal Contraceptive
for humans
(Aranha et al., 2004)