Nisin

Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. It is a product of the fermentation process of Lactococcus lactis, a bacterium found in milk. Nisin has been recognized as a safe food preservative by the World Health Organization and the Food and Drug Administration.

History[edit | edit source]

Nisin was discovered in the 1920s by the British scientists Mary Barber and A. T. James. It was first commercialized in the 1950s in the United Kingdom and has since been widely used in over 50 countries.

Production[edit | edit source]

Nisin is produced by Lactococcus lactis during fermentation. The process involves the conversion of lactose into lactic acid, which in turn produces nisin. The nisin is then extracted and purified for use as a food preservative.

Uses[edit | edit source]

Nisin is primarily used as a food preservative due to its ability to inhibit the growth of certain types of harmful bacteria, such as Listeria monocytogenes and Clostridium botulinum. It is also used in the dairy industry to extend the shelf life of products such as cheese and yogurt.

Safety[edit | edit source]

Nisin has been approved for use as a food preservative by several international regulatory bodies, including the World Health Organization and the Food and Drug Administration. It is considered safe for human consumption and has no known adverse effects.

Research[edit | edit source]

Research into the potential uses of nisin is ongoing. Some studies suggest that it may have potential as a treatment for certain types of cancer and infections.