Nisin CAS 1414-45-5

Nisin has a very broad and excellent adaptability for use in the food processing industry.

Nisin can inhibit most Gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus species. Its broad antimicrobial spectrum allows it to effectively prevent food spoilage and extend the shelf life of food products.

Nisin works by disrupting the normal function of the cell membrane, causing cell membrane permeability, nutrient leakage, and a decrease in membrane potential, which leads to the death of pathogenic and spoilage bacteria cells. This highly efficient antimicrobial mechanism gives it significant advantages in the food processing industry.

Nisin is a non-toxic natural preservative. After ingestion, it quickly hydrolyzes into amino acids under the physiological pH conditions of the human body and the action of α-chymotrypsin, without altering the normal intestinal flora or causing resistance issues commonly associated with other antibiotics. Additionally, it does not exhibit cross-resistance with other antibiotics, making it a highly safe option for use.

Nisin is widely used in the processing of dairy products, canned goods, fish products, and alcoholic beverages. Moreover, it can be applied in meat products, seasonings, baked goods, convenience foods, and many other fields, without adversely affecting the color, flavor, taste, or texture of the food, thereby preserving the original quality of the food. This demonstrates its extensive adaptability in the food processing industry.

Nisin's broad adaptability in the food processing industry is evident, as it not only has a wide antimicrobial spectrum and highly efficient antimicrobial mechanism but also offers high safety and does not negatively impact food quality. Therefore, Nisin has a promising application prospect in the food processing industry.