Nisin Wholesale Price,Inhibition of Microorganisms

The inhibitory effect of nisin on food microorganisms is mainly reflected in the following aspects:

I. Antibacterial Spectrum

Nisin mainly exhibits strong inhibitory effects on Gram-positive bacteria, including various bacteria that cause food spoilage, such as Lactobacillus, Leuconostoc, Micrococcus, Staphylococcus, and Listeria. It is particularly effective against spore-forming bacteria like Bacillus and Clostridium, which are often highly heat-resistant and difficult to completely eradicate using traditional heat treatment methods. Nisin can effectively inhibit their growth and reproduction.

II. Mechanism of Action

The antibacterial mechanisms of Nisin primarily include the following aspects:

Cell Membrane Disruption: Nisin specifically binds to outer membrane proteins on the cell membrane of Gram-positive bacteria, disrupting the integrity of the cell membrane, causing membrane permeability, nutrient loss, and membrane potential decline, ultimately leading to cell death.

Inhibition of Cell Wall Synthesis: Nisin can also inhibit the synthesis of peptidoglycan in the bacterial cell wall, obstructing cell wall synthesis and thereby inhibiting bacterial growth and reproduction.

III. Application Effects

Extended Shelf Life: Due to nisin's inhibitory effects on various bacteria that cause food spoilage, adding it to food can significantly extend the shelf life. For example, adding an appropriate amount of Nisin in the production of meat cans, dairy products, canned products, fish products, and alcoholic beverages can effectively prevent bacterial contamination, maintaining the freshness and taste of the food.

High Safety: Nisin is a natural preservative that is non-toxic and harmless to humans. Under physiological pH conditions in the human body and the action of α-chymotrypsin, it is quickly hydrolyzed into amino acids, not altering the normal gut microbiota nor causing antibiotic resistance and cross-resistance. Therefore, its application in food preservation is safe and reliable.

IV. Practical Cases

Nisin has been widely used in the preservation of various foods. For example, adding an appropriate amount in the production of yogurt ensures product safety and extends shelf life. Adding it during the processing of meat products can inhibit bacterial growth and reproduction, improving product quality and safety. Moreover, nisin can be used in combination with other preservatives like natamycin, enhancing the antibacterial effect through synergistic action and reducing the amount of a single preservative used.

Nisin's significant and safe inhibitory effect on food microorganisms makes it an important additive in the field of food preservation.