Nisin
Nisin is a natural, toxicologically safe, antibacterial food preservative. It is regarded as natural because it is a polypeptide produced by certain strains of the food-grade lactic acid bacterium Lactococcus lactis subsp. Lactis during fermentation. Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spore-forming bacteria. It shows no activity against yeasts, and moulds.
In 1969, nisin was approved for use as an antimicrobial in food by the FAO/WHO .Nisin has been given the food additive number 234 and is permitted currently for use in over 50 countries.
There are two kinds of nisin has been used as food additives. They have a similar structure but differ in a single amino acid residue at position 27: Histamine in Nisin A and Asparagine in Niisn Z. You can choose to use them according to the local law.
Nisin is a natural, toxicologically safe, antibacterial food preservative. It is regarded as natural because it is a polypeptide produced by certain strains of the food-grade lactic acid bacterium Lactococcus lactis subsp. Lactis during fermentation. Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spore-forming bacteria. It shows no activity against yeasts, and moulds.