Natamycin Wholesale in Boxs,Difference of bacteriostatic effect with Nisin

There are the following differences in the antibacterial effects between natamycin and Nisin:

I. Different Antibacterial Spectra:

Natamycin is an antifungal compound that has a powerful inhibitory effect on fungi such as molds and yeasts, and can effectively inhibit the production of mycotoxins. However, it has no inhibitory effect on bacteria.

Nisin is a natural bioactive antibacterial peptide that mainly has an inhibitory effect on Gram-positive bacteria, such as Lactobacillus, Clostridium botulinum, Staphylococcus, Listeria, etc. Especially, it has a strong inhibitory effect on spore-producing bacteria, such as Bacillus and Clostridium. Under specific conditions, such as in a more acidic environment, it can also kill Gram-negative bacteria and other bacteria, but it usually has no inhibitory effect on molds and yeasts.

II. Different Modes of Action:

Natamycin binds to ergosterol on the fungal cell membrane to form pores, resulting in the leakage of intracellular substances, thereby inhibiting the growth and reproduction of fungi.

Nisin acts on the bacterial cell membrane, increasing the permeability of the membrane. Important substances in the cell, such as adenosine triphosphate, seep out, leading to cell lysis and death. For bacterial spores, Nisin inhibits the germination process before the spores expand.

III. Different Applicable Environments:

Natamycin has a relatively wide applicable pH range and shows excellent antibacterial effects within the pH range of 3 to 9. Its solubility is very low, and it is usually used for the surface anti-corrosion of foods, such as the surface anti-mildew and preservation of cheeses, mooncakes, breads, pastries, and meat products.

Nisin has excellent acid and heat resistance properties, but its solubility varies at different pH values. It has a higher solubility and stronger antibacterial activity under acidic conditions, and both its solubility and antibacterial activity decrease as the pH value increases. It is widely used for the preservation of foods such as dairy products, meat products, canned foods, plant protein products, and brewed wines, and is especially suitable for foods that require high-temperature sterilization.

IV. Different Stabilities of Antibacterial Effects:

Natamycin has relatively stable properties, and it is difficult for microorganisms to develop resistance to it.

In some cases, Nisin may be affected by components such as proteins and fats in foods, and its antibacterial effect may change. However, when Nisin is added to foods, due to the protection of large protein molecules in milk, broth, etc., its stability will be greatly improved.