Broad antibacterial spectrum of nisin

Nisin, also known as lactococcin or nicin, is a peptide substance produced by Lactococcus bacteria. This substance consists of 34 amino acid residues with a molecular weight of approximately 3500 Da.Nisin exhibits a broad spectrum of antibacterial activity, particularly significant against Gram-positive bacteria, including Staphylococcus aureus, Streptococcus hemolyticus, and Clostridium botulinum.

The application of nisin in the food industry is extensive, primarily employed for preservation and freshness in dairy products, canned goods, fish products, and alcoholic beverages. Its uniqueness lies in the fact that, upon consumption, under the physiological pH conditions and the action of α-chymosin in the human body, it rapidly hydrolyzes into amino acids. This process does not adversely affect the normal flora in the human intestinal tract and avoids the resistance issues seen with other antibiotics.

Moreover, nisin possesses the following characteristics:

Good Stability: Nisin is heat and acid-resistant, providing promising applications in the food industry.

Safety: It is a natural food preservative, non-toxic, and harmless to human health.

No Impact on Food Quality: Nisin has no adverse effects on the color, aroma, taste, and texture of food, preserving the original quality.

It is important to note that while nisin has a broad inhibitory effect on Gram-positive bacteria, it has no apparent effect on Gram-negative bacteria, molds, and yeast. Therefore, in practical applications, a combination of nisin with other preservatives may be necessary to achieve a broader antibacterial effect.

As a natural, safe, and efficient food preservative, nisin holds significant promise in the food industry. With increasing attention to food safety and health, the application of nisin is expected to gain even more prominence.