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Mechanisms of nisin resistance in Gram-positive bacteria

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Abstract

Nisin is the most prominent lantibiotic and is used as a food preservative due to its high potency against certain Gram-positive bacteria. However, the effectiveness of nisin is often affected by environmental factors such as pH, temperature, food composition, structure, as well as food microbiota. The development of nisin resistance has been seen among various Gram-positive bacteria. The mechanisms under the acquisition of nisin resistance are complicated and may differ among strains. This paper presents a brief review of possible mechanisms of the development of resistance to nisin among Gram-positive bacteria.

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Acknowledgments

This work was supported by the National Natural Science Foundation of China (No. 31101334) and the Foundation of Hunan Agricultural University (No. 62020111023).

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  1. College of Bioscience and Biotechnology, Hunan Agricultural University, Furong District, Changsha, 410128, China

    Jun Fang, Yun Tian & Xiang Yang Lu

  2. College of Food Science and Technology, Hunan Agricultural University, Furong District, Changsha, 410128, China

    Hui Zhou

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Correspondence to Yun Tian or Xiang Yang Lu.

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Zhou, H., Fang, J., Tian, Y. et al. Mechanisms of nisin resistance in Gram-positive bacteria. Ann Microbiol 64, 413–420 (2014). https://doi.org/10.1007/s13213-013-0679-9

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