An article from the University of Minnesota regarding a natural preservation agent.
The researchers at the University of Minnesota have identified a lantibiotic, Bisin, from culture of Bifidobacterium longum, a dominant species in the human intestines. This lantibiotic is the first bacteriocin described to date to have natural bactericidal and inhibitory action against both Gram-negative and Gram-positive bacteria, including E.coli and Salmonella.
Natural Lantibiotic as a Broad Spectrum Bactericide
The technology relates to an isolated lantibiotic that is bactericidal to both Gram-negative and Gram-positive microbes, especially in conditions which do not damage the outer membrane of these microbes. Given that the enzymatic activities of gram-negative bacteria, particularly Salmonella and E. coli, are responsible for widespread contamination, safety recalls, and consumer illness, the technology has the potential to eliminate the bacterial threats presented by these and other pathogens. This inhibition and elimination of the bacterial threat can extend shelf life in a variety of food products including dairy, eggs, canned meat, and canned seafood. It can be used as a food preservative, probiotic and dietary supplement to inhibit a wider variety of spoilage and pathogenic bacteria in foods such as deli meats as compared to current lantibiotics. It is a natural preservative that can displace artificial chemical preservatives, giving appeal to foods as ‘safe’ and ‘nutritious’ and can be labeled as ‘contains no preservatives’. As a product of Bifidobacterium longum, the peptide has been sequenced, partially purified, and partially characterized and is on the Generally Recognized as Safe (GRAS) list.
This will be interesting to follow. See:
Good luck and good smoking.