Consequently,
there has been renewed interest in so-called
‘‘green technologies’’ including novel approaches for
minimal processing and the exploitation of microbial
metabolites such as bacteriocins for biopreservation.
Undoubtedly, the most well-known and studied bacteriocin
is nisin, the lantibiotic which has found
application as a shelf-life extender in a broad range
of dairy and nondairy products worldwide, ranging
from processed and cottage cheese to dairy desserts
and liquid egg (De Vuyst and Vandamme, 1994b).