The industrial application prospects of Nisin

As a safe and non-toxic natural biological preservative, Nisin boasts broad prospects for industrial application in multiple fields including food, feed, medicine, and cosmetics, driven by the optimization of fermentation technologies and the expansion of application scenarios. Meanwhile, technological breakthroughs and policy guidance continue to pave the way for its further development. The detailed analysis is as follows:

Food Industry: In-depth Application and Expanding Scenarios

Preservation Upgrade of Traditional CategoriesIn the meat product sector, Nisin can reduce nitrite usage by 30%, which not only lowers the risk of nitrosamine-induced carcinogenesis but also extends the shelf life of low-temperature meat products by 2–3 times. For example, the shelf life of roasted meat treated with Nisin at 28°C can be prolonged from 4–5 days to 20 days. In the dairy industry, yogurt supplemented with 0.05 g/kg of Nisin can have its shelf life extended from 6 days to 1 month after specific sterilization, while the spoilage rate of ultra-high temperature (UHT) sterilized milk can be reduced to zero. With the escalating consumer demand for natural foods, Nisin’s application in these traditional categories will become more prevalent, and it will gradually penetrate into the niche market of healthy foods such as low-fat and low-salt products.

Expansion into Emerging Food SectorsCurrently, Nisin has demonstrated its value in plant protein foods, liquid egg products, and other emerging sectors. For instance, adding an appropriate amount of Nisin to soybean milk can extend its shelf life by more than 3 times, and its addition to egg products can prolong the shelf life from 7 days to 1 month. In subsequent applications in emerging categories such as plant-based meat products and new-type fermented foods—where microbial spoilage is a persistent challenge—Nisin is expected to become a standard preservative by virtue of its natural properties and bacteriostatic capacity.

Compound Preservation as the Mainstream TrendGiven Nisin’s limitation of weak inhibitory effect against Gram-negative bacteria, compound formulations will emerge as a key trend for its industrial application. For example, its combination with organic acid salts can enhance the inhibition of Listeria in cheese, and composite films made from Nisin and plantaricin can extend the preservation period of chilled fresh pork. This combined approach not only broadens the antibacterial spectrum but also reduces the dosage of single preservatives, aligning with the dual demands of cost reduction and quality improvement in the food industry.

Feed Industry: Aligning with Antibiotic Ban Policies and Boasting Strong Market Demand

After the full implementation of the feed antibiotic ban in 2020, the search for low-cost and high-efficiency preservatives has become an urgent industry need. Nisin can not only inhibit pathogenic bacteria in feed and extend storage time but also avoid antibiotic resistance and drug residues in livestock and poultry products caused by antibiotic abuse. Moreover, existing technologies have obtained high-yield Nisin Lactococcus lactis strains through ARTP mutagenesis; the titer of Nisin produced via solid-state fermentation of soybean meal reaches 45,000 IU/g dry weight without the need for additional carbon source supplementation, significantly reducing the production cost of feed-grade Nisin. In addition, Nisin can regulate the intestinal health of livestock and poultry and improve nutrient absorption efficiency. In the future, it is expected to achieve large-scale application in livestock feed (e.g., for pigs and chickens) and aquatic feed, gradually replacing traditional preservation methods.

Pharmaceutical and Oral Care Sectors: Untapped Potential to Be Exploited

Promising Prospects in Combating Drug-resistant BacteriaWith the growing severity of antibiotic resistance, Nisin exhibits inhibitory effects against drug-resistant strains such as methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant enterococci (VRE), serving as a supplement to traditional antibiotics. Furthermore, it can be used in combination with chemotherapeutic drugs to reduce the side effects of chemotherapy and lower cancer cell resistance. If subsequent relevant clinical trials achieve breakthroughs, Nisin is expected to become an auxiliary drug or pharmaceutical ingredient in the fields of antibacterial and anticancer therapies.

Oral Care as a New Growth DriverNisin can inhibit oral pathogenic bacteria such as Streptococcus mutans and Staphylococcus aureus, and it can be paired with ingredients like xylitol. Its application in mouthwashes and oral care products has already been validated: it not only prevents dental caries and improves oral flora balance but also meets consumers’ demand for mild oral care products due to its natural and low-irritation properties. The scale of its industrial production will gradually expand in the future.

Cosmetics Industry: Distinct Advantages as a Natural Alternative

The oils, gums, and other ingredients in cosmetics are prone to microbial contamination, and consumers’ concerns about allergies caused by synthetic preservatives have driven the demand for natural preservatives. Nisin can inhibit Propionibacterium acnes, Staphylococcus aureus, and other bacteria, making it suitable for various cosmetics such as face creams, anti-acne products, and deodorants. It can also replace highly irritating synthetic preservatives like parabens. Through encapsulation technology, the problem of its easy degradation in neutral or alkaline environments can be resolved, enabling its adaptation to more cosmetic formulations. With the popularization of the natural beauty concept, the industrial production and application scenarios of cosmetic-grade Nisin will continue to expand.

Fermentation Industry: Contributing to Quality Improvement and Efficiency Enhancement

In fields such as alcohol fermentation, Nisin can inhibit contaminating bacteria during the fermentation process without affecting yeast activity. For example, in beer brewing, adding Nisin can replace acid washing to eliminate lactic acid bacteria in yeast, which not only maintains the fermenting capacity of yeast but also avoids equipment corrosion and environmental pollution caused by acid washing. In other fermentation industries like organic acid production, Nisin can reduce the interference of contaminating bacteria on the fermentation system, increase the yield of target products, and lower production losses. It is expected to become a key additive for ensuring production stability in the fermentation industry in the future.