Nisin as a natural antimicrobial peptide
Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, serves as a high-efficiency, safe preservative in meat products, with key roles centered on preservation, quality maintenance, and safety enhancement.
Nisin's primary function is inhibiting Gram-positive (G⁺) pathogenic and spoilage bacteria, which are major causes of meat deterioration. It specifically binds to Lipid II (a peptidoglycan precursor) on G⁺ bacterial cell membranes, forming transmembrane pores that disrupt osmotic balance and lead to cell lysis. It exhibits strong inhibitory effects on critical hazards such as Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Bacillus cereus (including their spores), reducing total viable counts and extending shelf life. For low-temperature meat products (e.g., sausages, ham), Nisin combined with refrigeration can extend shelf life from 3–7 days to 15–30 days; for high-temperature products (e.g., canned luncheon meat), it inhibits thermophilic spore germination, prolonging room-temperature shelf life from 6 months to 12 months.
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Toxicological Safety of Nisin |
Acute and Chronic Toxicity: Acute toxicity studies show that Nisin has an LD₅₀ > 5000 mg/kg in rodents (oral administration), indicating extreme... |
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Nisin Market quotation 500g |
As a natural biological preservative, the safety of Nisin has been fully verified through scientific research, regulatory certification and long-te... |
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Wholesale Nisin 25KG |
Core Antibacterial Mechanism Nisin acts by disrupting the cell membrane of gram-positive bacteria, a process that occurs in two main steps (as intr... |
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