Storage Stability of Nisin
Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, is widely recognized for its high safety and functional stability in food preservation. Its stability is regulated by environmental factors such as pH, temperature, and food matrix composition, while its usage safety is supported by extensive toxicological studies and global regulatory approvals. Storage Stability of Nisin Dry powdered Nisin (purity ≥90%) is highly stable when stored in sealed, light-resistant containers at <25℃ and relative humidity <60%, with a shelf life of 2–3 years. Aqueous solutions (10–100 mg/mL) are less stable, retaining activity for 1–2 weeks at 4℃ (with 0.01% sodium azide as a preservative) and only 2–3 days at room temperature. Therefore, aqueous Nisin solutions should be prepared fresh, and bulk dry powder should be aliquoted to avoid moisture absorption and repeated freeze-thaw cycles.
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