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Nisin and chemical preservatives have significant contrasts in several aspects. Below is a detailed analysis of their main characteristics:

‌I、Antimicrobial Mechanism and Effectiveness

1. Nisin:

·Nisin is a natural antimicrobial peptide produced by Lactococcus lactis, with broad-spectrum antibacterial activity, particularly strong against Gram-positive bacteria. It specifically binds to the outer membrane protein PBP5 on the cell membrane of Gram-positive bacteria, interfering with the synthesis of the bacterial cell wall, thereby exerting its antibacterial effect.

·The antimicrobial effectiveness of nisin surpasses that of some commonly used chemical preservatives. Being of natural origin, it is non-toxic and harmless to humans, does not alter the normal gut flora, and does not lead to resistance issues as seen with other antibiotics.

2. Chemical Preservatives:

·There are many types of chemical preservatives, such as benzoic acid and its salts, sorbic acid and its salts, and sodium salts of dehydroacetic acid, each with a specific antibacterial mechanism. Most chemical preservatives achieve antibacterial effects by interfering with the metabolic processes of microorganisms or by disrupting their cell structure.

·The effectiveness of chemical preservatives is influenced by various factors, such as pH, temperature, and food composition. Additionally, some chemical preservatives may pose toxicity or residue issues.

II、Safety and Side Effects

1. Nisin:

·Nisin is a safe, non-toxic, and side-effect-free natural food preservative, widely used in the food and pharmaceutical industries. It is harmless to humans and is quickly hydrolyzed into amino acids under the physiological pH conditions and the action of α-chymotrypsin in the body, without altering the normal gut flora.

·The use of nisin does not trigger food safety hazards or cross-resistance with other antibiotics.

2. Chemical Preservatives:

·Some chemical preservatives may have toxicity or residue problems, and long-term excessive intake may have adverse effects on human health. Certain chemical preservatives might also affect the taste and nutritional value of food.

·The safety issues with chemical preservatives mainly arise from misuse, abuse, or excessive use, requiring strict adherence to relevant regulations and dosage requirements during use.

III、Application Range and Limitations

1. Nisin:

·Nisin is widely used in the food industry, such as in meat, canned foods, and dairy products, which are prone to microbial contamination. Due to its natural origin and safety, nisin holds significant potential for use in food preservation.

2. Chemical Preservatives:

·Chemical preservatives are broadly applied, covering nearly all food sectors requiring preservation. However, due to toxicity or residue issues with some chemical preservatives, their use is subject to certain restrictions and regulations.

·The use of chemical preservatives requires strict control over the amount and conditions to ensure food safety.

Nisin and chemical preservatives differ significantly in terms of antimicrobial mechanisms, safety, side effects, and application range. Nisin, as a natural, safe, and non-toxic preservative, holds promising prospects in the food industry. While chemical preservatives are diverse and effective, their use requires greater caution and strict regulation to ensure food safety.