Nisin
Preservatives
1414-45-5
E234
C₁₄₃H₂₃₀N₄₂O₃₇S₇
$20.47 ~ $30.70
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
1100 IU/mg
Product Info
What is Nisin?
Nisin is a naturally occurring antimicrobial peptide (bacteriocin) produced by the bacterium *Lactococcus lactis*, widely used in the food industry as a preservative to inhibit the growth of spoilage-causing and pathogenic Gram-positive bacteria and their heat-resistant spores.
How is Nisin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture Preparation | A pure strain of Lactococcus lactis is activated and cultivated in a sterile laboratory medium to generate a high-density inoculum for the main fermenter. | Strain purity is paramount. Must use a certified pure culture. Aseptic techniques are critical to prevent contamination. Temperature is maintained around 30°C and pH at 6.5-6.8. |
| 2 | Main Fermentation | The prepared seed culture is transferred to a large-scale fermenter containing a sterile, nutrient-rich production medium (often milk-based or vegetable-based). | This is an anaerobic fermentation. Temperature is strictly controlled at 30°C. pH is a critical control point; it is allowed to drop to ~pH 3.0 due to lactic acid formation, which maximizes nisin yield and stability. |
| 3 | Harvesting & Extraction | The entire fermentation broth is heat-treated and acidified to kill the producer cells and release the nisin into the liquid phase. | The pH is lowered to 2.0-2.5 using food-grade acid (e.g., HCl). The broth is then heated to approximately 70-80°C. This combination maximizes nisin solubility and inactivates degrading enzymes. |
| 4 | Purification & Concentration | The cell debris and other solids are removed from the nisin-rich liquid, which is then concentrated and purified to increase its potency. | Centrifugation or microfiltration separates solids. The resulting liquid (supernatant) is concentrated via ultrafiltration. Further purification can be achieved using methods like ion-exchange chromatography. |
| 5 | Formulation & Drying | The purified nisin concentrate is mixed with a standardized carrier (usually salt) and dried into a fine powder. | Spray drying is the standard method to preserve nisin activity. The final product is standardized by blending with sodium chloride (NaCl) to achieve a consistent activity level (typically 2.5% nisin, or 1 million IU/g). |
| 6 | Quality Control & Packaging | The final powder undergoes rigorous testing for activity, purity, and safety before being packaged into sealed containers. | Activity is confirmed using a microbiological agar diffusion assay and measured in International Units (IU/g). Must meet all food-grade specifications for heavy metals and microbial contaminants. Packaged in airtight, moisture-proof containers. |
Technical Specifications
| CAS Number | 1414-45-5 |
| Chemical Formula | C₁₄₃H₂₃₀N₄₂O₃₇S₇ |
| Solubility | soluble in water |
| Storage Conditions | 2–8 °C, dark |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
dairy products
processed cheese
meats
beverages
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Nisin |
|---|---|
| Functional Category | Antimicrobial Agent; Biopreservative. |
| Key Ingredients | Nisin (a polycyclic antibacterial peptide produced by Lactococcus lactis subsp. lactis). |
| Mechanism of Action | Binds to Lipid II, a precursor molecule in the bacterial cell wall biosynthesis pathway, inhibiting cell wall formation. Subsequently, it inserts into the cytoplasmic membrane, forming pores that lead to the rapid efflux of essential small molecules (e.g., ions, ATP), dissipating the membrane potential and causing cell death. Primarily effective against Gram-positive bacteria and their spores. |
| Application Effect in Product | Inhibits the growth of spoilage and pathogenic Gram-positive bacteria (e.g., Listeria, Clostridium, Bacillus), extending shelf life; prevents late blowing in cheese by controlling clostridial spores; enhances food safety in processed meats, dairy products, canned foods, and plant-based alternatives. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Nisin | Natural Antimicrobial (Bacteriocin) | Peptide from *Lactococcus lactis*. Targets Gram-positive bacteria. Heat stable at low pH. | Highly potent against pathogens like *Listeria*. Natural, "clean label" appeal. Considered safe as it is digested as a protein. | No effect on Gram-negative bacteria, yeasts, or molds. More expensive than chemical preservatives. Efficacy is pH-dependent. | Processed cheese, dairy, liquid eggs, meat products, canned foods. | For targeted, potent control of Gram-positive bacteria in a natural formulation where pathogen risk is high. |
| Natamycin (Pimaricin) | Natural Antifungal | Produced by *Streptomyces natalensis*. Targets yeasts and molds. Primarily used as a surface treatment. | Very effective against a broad range of molds and yeasts. Natural origin. Stays on the surface due to low solubility. | No antibacterial activity. Not a substitute for Nisin. Limited to surface applications. Degrades with light and high heat. | Surface of cheeses, sausages, and baked goods to prevent mold. | When the primary spoilage concern is mold and yeast on the food surface, and a natural solution is needed. |
| Potassium Sorbate | Chemical Preservative | Salt of sorbic acid. Inhibits molds, yeasts, and some bacteria. Most effective in acidic conditions (pH < 6.5). | Low cost, widely available, and highly effective. Broad spectrum (yeasts, molds). Generally flavor-neutral. | Synthetic origin, not "clean label". Less effective at neutral pH. Perceived negatively by some consumers. | Acidic foods: beverages, wine, yogurt, dried fruit, baked goods, dressings. | For a highly cost-effective, broad-spectrum solution in acidic foods where a chemical preservative is acceptable. |
| Lysozyme | Natural Antimicrobial (Enzyme) | Enzyme (often from egg whites) that breaks down cell walls of Gram-positive bacteria. | Natural and very effective against specific spoilage bacteria like *Clostridium* in cheese. Clear enzymatic action. | Ineffective against Gram-negative bacteria, yeasts, and molds. A major allergen (egg). More expensive than chemicals. | Hard cheeses to prevent "late blowing" defect, wine production. | For specific control of Gram-positive bacteria in cheese or wine where allergens are not a primary concern. |
| Cultured Dextrose / Fermented Sugars | Natural Antimicrobial (Fermentation product) | Contains organic acids (e.g., propionic) from fermentation. Provides broad-spectrum inhibition. | Extremely "clean label" friendly; can be listed as "cultured dextrose". Broad spectrum against molds, some yeasts, and bacteria. | Potency is generally lower than pure preservatives. Can impart a tangy or fermented flavor. Efficacy varies by formulation. | Baked goods, meats, dressings, dairy, and prepared foods where a "no artificial preservatives" claim is critical. | When a clean, consumer-friendly label is the top priority and broad-spectrum microbial control is needed. |
Technical Documents
Available Documentation
COA and spec sheet available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications