Nisin, also known as lantibiotic, is a natural bioactive antimicrobial peptide produced by Lactococcus lactis through natural fermentation. As a polypeptide compound composed of 34 amino acids, it has a molecular formula of C₁₄₃H₂₂₈N₄₂O₃₇S and a molecular weight of 3354.07 g/mol. Its molecular structure contains five rare amino acids, forming five internal rings through thioether bonds, which endow it with unique biological activity.

Nisin is currently the only bacteriocin permitted for use as a food additive worldwide. In 1969, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) officially confirmed nisin as a food preservative. In 1990, the Chinese Ministry of Health issued a document stating that "it is scientifically justified to regard nisin as safe for use as a food preservative". In 1983, the U.S. Food and Drug Administration (FDA) designated nisin as Generally Recognized as Safe (GRAS). The European Union has also classified it as food additive E234, with widespread use across European countries. To date, nisin has been approved for use in more than 60 countries and regions worldwide.

As a pure natural, highly effective, and safe bioactive polypeptide substance, nisin is increasingly gaining extensive attention and favor from the food industry.

References

(1) Li M C, Tian R, Xing L J. Research progress of Nisin[J]. Food Science, 1999.

(2) Food Encyclopedia. Research and application of microbial preservative Nisin

(3) Wanfang Data. Production process and application of Nisin (Proceedings of the 2008 National Amino Acid Technology Exchange Conference)

(4) ChemicalBook. Natural preservative — Nisin (2022)

(5) ChemicalBook. CAS 1414-45-5 — Nisin

(6) JMBFS. Nisin — discovery and approval history