Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning

Abstract

produce bacteriocins, which have been defined as proteinaceous substances with bactericidal activity against a limited range of bacteria"). Nisin, produced by some lactococci, has bactericidal effects against gram-positive bacteria such as Bacillus and Clostoridium sp". Nisin is not sporicidal but prevents the growth of germinated bacterial spores. Nisin is the only bacteriocin that has been commercially exploited as a food-additive, because of its degradation in the human alimentary canal by di-