The future development direction of Nisin

Nisin, a natural polypeptide preservative produced by Streptococcus lactis, is poised to evolve from a single preservative to a multifunctional food additive. Its key development directions include the following:

Functional Expansion

Antioxidant Function

By compounding with other antioxidant substances or undergoing chemical modification, Nisin can be endowed with antioxidant properties, enabling it to exert both preservative and antioxidant effects during food preservation. This dual functionality better maintains food color, flavor, and nutritional components. For example, compounding Nisin with tea polyphenols or rosemary extract can be applied to oil-based foods or those rich in unsaturated fatty acids, delaying lipid oxidation and rancidity.

Nutritional Fortification

As a polypeptide itself, Nisin’s potential as a nutritional fortifier can be explored through further research into its in vivo metabolic pathways and physiological effects. For instance, studies have found that certain degradation products of Nisin may positively impact intestinal development or immune function in infants. In the future, it could be added as a functional nutrient to specific infant formulas.

Food Texture Improvement

Under certain conditions, Nisin may affect the protein structure and gel properties of food. Future research could delve into its mechanism of action on proteins in different food matrices, leveraging it to enhance food texture and mouthfeel. For example, in dairy products, adjusting the dosage and timing of Nisin addition could optimize the gel structure of yogurt, making it smoother and more stable.

Technological Innovation

Nanotechnology Application

Encapsulating Nisin in nanoparticles using nanocarrier technology can improve its stability, solubility, and bioavailability. For example, nano-liposome-encapsulated Nisin retains better activity in neutral or alkaline environments, expanding its application range in food. Additionally, nanocarriers enable controlled release of Nisin, extending its antimicrobial duration in food.

Genetic Engineering Modification

Genetic engineering techniques can modify Nisin-producing Streptococcus lactis to synthesize Nisin analogs with higher activity, a broader antimicrobial spectrum, or other special functions. For instance, gene editing to alter Nisin’s amino acid sequence could enhance its inhibition of Gram-negative bacteria or grant it anti-phage capabilities.

Precision Fermentation Control

Further optimizing fermentation processes—by precisely regulating conditions such as medium composition, temperature, pH, and dissolved oxygen—can improve Nisin yield and quality. Meanwhile, metabolic engineering can optimize the metabolic pathways of Streptococcus lactis to reduce byproduct formation and lower production costs.

Application Expansion

New Food Fields

As novel foods (e.g., plant-based foods, functional foods, 3D-printed foods) continue to develop, Nisin can play a greater role. In plant-based meat products, it can inhibit Gram-positive bacteria to extend shelf life; in functional foods, its multifunctional properties can be harnessed to develop composite products with preservative, nutritional, and other functions.

Food Packaging

Integrating Nisin with packaging materials can create antimicrobial active packaging. For example, coating Nisin on food films or incorporating it into packaging matrices allows slow release onto food surfaces, inhibiting microbial growth and extending shelf life. Such active packaging reduces microbial contamination during storage and transportation while minimizing direct preservative addition, aligning with consumer demand for clean labels.

Market Demand Drivers

Clean Label Trends

Growing consumer demand for natural, additive-free food ingredients positions Nisin—anatural preservative—as a fit for clean label requirements. As health awareness rises, food enterprises will increasingly adopt Nisin as a substitute for chemical preservatives, driving its widespread application and functional upgrading in the food industry.

Food Industry Upgrading

The ongoing upgrading and innovation of the food industry demand higher performance and functionality from food additives. As a natural substance with excellent properties, Nisin is expected to meet industry needs for multifunctional, efficient, and safe additives through continuous research and development, playing a key role in the industry’s evolution.