Nisin
Fundamental Properties of Nisin
Source: Biosynthesized by Lactococcus lactis during fermentation (e.g., in the production of cheese or fermented milk). It is generally recognized as safe (GRAS) by regulatory bodies like the U.S. FDA and the European Food Safety Authority (EFSA), with no known toxicity to humans at approved usage levels.
Antibacterial Spectrum: It exhibits strong activity primarily against gram-positive bacteria, including many foodborne pathogens and spoilage bacteria. Key targets include:
Pathogens: Staphylococcus aureus (causes staphylococcal food poisoning), Listeria monocytogenes (a major cause of severe foodborne illness, especially dangerous for pregnant women and the elderly), Clostridium botulinum (produces deadly botulinum toxin), and Bacillus cereus (causes gastrointestinal illness).
Spoilage bacteria: Various Bacillus and Clostridium species that cause food spoilage (e.g., bacterial slime in dairy products or off-flavors in canned foods).
It has little to no effect on gram-negative bacteria, fungi, or viruses—this specificity helps preserve the natural microbiota of some fermented foods (e.g., maintaining beneficial bacteria in yogurt).
Stability: It is heat-stable (especially under acidic conditions, pH < 5), making it suitable for heat-processed foods (e.g., pasteurized dairy, canned vegetables). However, its activity decreases in neutral or alkaline environments (pH > 7) or when exposed to certain proteolytic enzymes (e.g., trypsin in the human gut, which breaks it down, reducing potential side effects).
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