Nisin
Nisin
This is a default text for your page Tal stern/Test page. Click above on edit this page to modify. Be careful with the < and > signs. You may include any references to papers as in: the use of JSmol in Proteopedia [1] or to the article describing Jmol [2] to the rescue. nisin is a polycylic antobacterial peptid, with 34 amino acid residues used as a food preservative. Nisin is produced by fermentation using the bacterium Lactococcus lactis. In the food industry, it is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized. While in general most bacteriocins inhibit only closely related species, nisin is a rare example of a "broad-spectrum" bacteriocin effective against many Gram-positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, etc. It is also particularly effective against spores. Gram-negative bacteria are protected by their outer membrane but may become susceptible to nisin action after a heat shock or when this is coupled with the chelator EDTA. Nisin is soluble in water and can be effective at levels nearing the parts-per-billion range. FunctionDiseaseRelevanceStructural highlightsThis is a sample scene created with SAT to color by Group, and another to make a transparent representation of the protein. You can make your own scenes on SAT starting from scratch or loading and editing one of these sample scenes. the structure of nisin that is available here is complex of nisin with lipid II. The origin of this structure is from lactococcus lactis. Basic structure of nisin is presented here. You can see the chain fron N (blue) to C (red). Here you can see the peptid in a spacefill presentation.
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