![]() |
Nisin is a polycyclic substance produced by Lactococcus lactis, composed of 34 amino acid residues. It is a high-quality preservative, and its quality is mainly reflected in the following aspects:
1. High Antibacterial Activity
Nisin effectively inhibits most Gram-positive bacteria, such as lactobacilli, Leuconostoc, Micrococcus, Staphylococcus, and Listeria. It is particularly effective against spore-forming bacteria like Bacillus and Clostridium. This high antibacterial activity makes nisin widely applicable in food preservation.
2. Safety
Studies by pathologists and toxicological tests have proven that Nisin is completely non-toxic. It can be degraded by gastrointestinal proteases into amino acids, leaving no residue, and it does not affect beneficial gut bacteria. Additionally, it does not produce antibiotic resistance nor does it exhibit cross-resistance with other antibiotics. Therefore, Nisin is regarded as a safe, side-effect-free natural food preservative.
3. Stability
The stability of nisin is related to the pH of the solution. Under acidic conditions (e.g., in dilute hydrochloric acid at pH 3), nisin exhibits good heat resistance, maintaining its activity even after being autoclaved at 121°C for 15 minutes. Moreover, under suitable pH and temperature conditions, Nisin experiences minimal loss of activity and can maintain its preservative effect over extended periods.
4. Wide Application Range
Nisin can be widely applied in meat products, dairy products, canned foods, seafood, beverages, fruit juices, liquid eggs and egg products, seasonings, brewing processes, baked goods, convenience foods, flavoring agents, and cosmetics. Its broad applicability makes nisin an indispensable preservative in the food industry.
5. Good Solubility
Nisin is a light brown solid powder that must be dissolved in water or liquid for use. Although its solubility is lower under neutral and alkaline conditions, it exhibits higher solubility under acidic conditions (e.g., at pH 2.5), facilitating its application in acidic foods.
6. Compliance with National Standards
The production and use of nisin comply with national food safety standards (such as GB 1886.231-2016), ensuring the quality and safety of the product. Additionally, the establishment of national standards provides legal assurance for the application of Nisin in the food industry. Export products also meet relevant international standards.
Nisin plays an important role in the food industry with its high antibacterial activity, safety, stability, wide application range, good solubility, and compliance with national/international standards.
Nisin is a naturally occurring antimicrobial peptide that is produced by certain strains of bacteria, particularly Lactococcus lactis. The process of nisin production involves the ...
MOREε-Polylysine hydrochloride, also known as ε-PL or Poly(ε-lysine), is a natural biopolymer composed of ε-lysine monomers. ε-PL is known for its antimicrobial properties and has...
MORE