Nisin - a natural food preservative

The suitability of nisin as a food preservative arises from the following characteristics: it is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested. Since 1953, nisin has been sold under the trade name of Nisaplin®.

Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spores. It shows little or no activity against Gram negative bacteria, yeasts, and moulds.

Discover more in the attached feature article about nisin in relation to:

• Stability and solubility
• Dairy products
• Egg products
• Canned foods
• Seafoods
• Meat products

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The attached article appears with permission of Food Australia