High Efficiency non-toxic Nisin, Professional Manufacturer

Nisin is a polypeptide substance produced by lactic acid bacteria. It is highly effective, non-toxic, safe, and has no side effects, making it widely used in the field of food preservatives.

Nisin is composed of 34 amino acid residues, with a molecular weight of approximately 3500 Da (some sources indicate 3354.07 Da). It is insoluble in water and ethanol but has some solubility in DMSO (≥5.63 mg/mL). Its boiling point is extremely high (2967℃), its density is about 1.02 g/mL, and its flash point is greater than 110°C (230°F). It typically needs to be stored at -20°C to avoid degradation.

Nisin mainly inhibits Gram-positive bacteria, particularly showing strong inhibitory effects on the spores of Bacillus species. It can effectively inhibit and kill thermophilic fatty Bacillus, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and others. Its antibacterial action works by disrupting the normal function of the cell membrane, causing cell membrane permeability, nutrient loss, and a decrease in membrane potential, ultimately leading to the death of pathogenic and spoilage bacteria.

In the human body, nisin is hydrolyzed into amino acids by α-chymotrypsin, leaving no residue. It does not produce drug resistance, does not affect human probiotics, and does not produce cross-resistance with other antibiotics. It has been confirmed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a food preservative and is widely used in many countries around the world. Pathological studies and toxicological tests have proven that nisin is completely non-toxic. For example, the oral LD50 value for mice is as high as 7000 mg/kg, indicating its very low toxicity.

Nisin is widely used in the production of dairy products such as yogurt, cheese, and butter, effectively inhibiting the growth of pathogenic and spoilage bacteria and extending product shelf life. For high-protein, high-moisture foods such as canned meat and fish, it can effectively inhibit spoilage bacteria and pathogens, improving product quality and safety. It is also used in the production of alcoholic beverages, ready-to-eat foods, pet foods, and various other food products to extend shelf life and maintain food quality.

As a highly effective, non-toxic, safe, and side-effect-free natural food preservative, nisin has been widely used globally. With increasing concern for food safety and health, the importance of nisin in the food industry is becoming more prominent, and its application prospects in the field of food preservation are increasingly broad.