Nisin as a natural antimicrobial peptide

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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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