What Is Nisin?
The bacteriocin nisin is a natural antimicrobial agent with activity against a wide variety of undesirable food borne (pathogenic) bacteria. It is a peptide which is produced by the food grade dairy starter bacterium Lactococcus lactis. Nisin is used as a preservative in heat processed and low pH foods. Nisin cannot be synthesised chemically, so the nisin-producing L. lactis bacteria are used for the synthesis of nisin. A nisin preparation is applied as a concentrate of dry material derived from the controlled fermentation of L. lactis.
Structure of Biopreservation with Nisin
. Purposes of the Usage
The purposes of application of nisin in foods are multifold:
1) Extend shelf life
Cost saving for food processors
Ensure Food Safety
Nisin is effective in controlling of pathogenic/food
poisoning organisms such as Listeria, Bacillus cereus and
Clostridium botulinum as part of an overall safe processing system.
4). Improve Food Quality
Usage Directions and
*: Delves-Broughton, J. (2005) Nisin as a food preservative. Food Australia, 57(12):525-527.
is currently recognized as a safe food preservative in
approximately 50 countries.
The ingredient is a concentrate or dry material that meets the
(1) Nisin content, not less
than 900 international units per milligram.
(2) Arsenic, not more than 1
part per million.
(3) Lead, not more than 2 parts
(4) Zinc, not more than 25
parts per million.
(5) Copper, zinc plus copper
not more than 50 parts per million.
(6) Total plate count, not more
than 10 per gram.
(7) Escherichia coli, absent in
(8) Salmonella, absent in 10
(9) Coagulase positive staphylococci, absent in 10 grams.