Hot Selling Nisin

Nisin, as an effective food preservative, possesses broad-spectrum antibacterial activity and can effectively inhibit the growth of various common pathogenic and spoilage bacteria. It specifically binds to the outer membrane protein PBP5 on the cell membranes of Gram-positive bacteria, interfering with bacterial cell wall synthesis and thus inhibiting their growth and reproduction. Nisin shows particularly strong inhibitory effects on spore-forming bacteria such as Bacillus and Clostridium species. For instance, adding 0.03-0.05g/kg of nisin to fresh milk can significantly inhibit the germination and proliferation of these spore-forming bacteria.

Nisin is acidic and can lower the pH of food, limiting microbial growth in acidic environments. Many bacteria and fungi are sensitive to acidic conditions, and by adjusting the environmental pH, nisin can hinder microbial reproduction and survival.

Nisin can disrupt the integrity of bacterial membranes, blocking the formation and function of these membranes, which leads to leakage of cellular contents and inhibits bacterial life activities.

Nisin has some antioxidant capacity, which can inhibit the generation of free radicals and the progression of oxidation reactions. Free radicals are one of the main causes of food spoilage. By inhibiting the activity of free radicals, nisin slows down oxidation reactions, thereby delaying food spoilage and quality deterioration.

By inhibiting microbial growth, adjusting environmental pH, blocking bacterial membrane formation, and providing antioxidant effects, nisin effectively prevents food spoilage, ensuring the quality and safety of food. Additionally, nisin is highly selective, acting only on Gram-positive bacteria while being non-toxic to humans and animals, making it a relatively safe and effective food preservative.