Overview
Nisin
Nisin is an antibacterial peptide, also known as a bacteriocin, produced by certain strains of lactic acid bacteria. It is used as a safe preservative in more than 50 countries worldwide.
Nisin exhibits its greatest stability under acidic conditions and is soluble in water; the lower the pH, the higher its solubility in water. However, it is insoluble in non-polar solvents.
The concentration of nisin can be measured using methods such as simple agar diffusion assays and chromatography.
Advantages of Use
- Inhibits the growth of gram-positive bacteria, pathogens, and heat-resistant strains - Cost-effective
- Does not affect the color and taste of the food
- Natural and environmentally friendly
- Extends shelf life
Application Areas
- Dairy: (various white cheeses, cream cheese, processed cheese, flavored milk, yogurt, various dairy desserts)
- Bakery: (various cakes and fancy breads)
- Beverages: (various fruit juices)
- Cooking: (canned foods, sauces, various salads, and ready meals) - Meat: (processed meat and poultry, fish, and seafood)
- Oils and Fats: (oil emulsions)
- Fruits and Vegetables