pH Dependence of Nisin

Nisin exhibits optimal stability under acidic conditions (pH 2.0–6.0). In this range, its phosphate ester bond and peptide chain structure remain intact, retaining over 90% of antimicrobial activity after storage for 6–12 months at room temperature. However, under neutral or alkaline conditions (pH > 7.0), Nisin is prone to hydrolysis of the peptide bond and deamidation of amino acid residues, leading to rapid activity loss. For example, at pH 8.0, its activity decreases by 50% within 24 hours at 25℃, and almost completely inactivates at pH 10.0. This characteristic makes it particularly suitable for acidic foods such as dairy products, fruit juices, and pickles, while requiring pH adjustment (e.g., adding lactic acid) or modification (e.g., microencapsulation) for neutral/alkaline foods like meat products and soy sauce.

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