Product Introduction
Nisin is a polycyclic antibacterial peptide produced by certain strains of Lactococcus lactis, that is used as a food preservative (Deegan et al., 2006). It consists of 34 amino acid residues (Hurst, 1981). Nisin is particularly effective against Gram-positive bacteria, including those that cause spoilage and foodborne illnesses, and it is commonly used in the preservation of dairy products, canned goods, and processed foods (Delves-Broughton, 2005). It functions by binding to lipid II, an essential precursor in bacterial cell wall synthesis, thereby inhibiting cell wall formation and leading to cell death (Hsu et al., 2003).
Production Process
The production of nisin involves the fermentation of Lactococcus lactis strains in a nutrient-rich medium. After fermentation, nisin is extracted and purified from the culture broth (Lubelski et al., 2008). The purification process typically includes steps such as cell removal, adsorption, elution, and drying to obtain a concentrated nisin product (Cao et al., 2020). The final product is often standardized to a specific activity level, expressed in international units (IU) per milligram.
Product Efficacy and Function
Nisin exhibits broad-spectrum antimicrobial activity, particularly against Gram-positive bacteria, and it inhibits the growth of many spoilage and pathogenic microorganisms, extending the shelf life of food products (Thomas et al., 2000). Its mechanism of action involves disrupting bacterial cell membrane function, leading to cell death (Wiedemann et al., 2001). Nisin is also effective against bacterial spores, making it useful in preventing the outgrowth of Clostridium botulinum in canned foods (Tang et al., 2022).
Product Application Scenarios
Nisin is widely used in the food industry to preserve various products; for example, it is used in dairy products such as cheese, milk, and yogurt to prevent spoilage caused by bacteria (Rodríguez et al., 2005). It is also applied in canned foods, processed meats, and beverages to inhibit the growth of spoilage microorganisms and pathogens (Gharsallaoui et al., 2016). Additionally, nisin can be used in combination with other preservatives to enhance its antimicrobial effect and to reduce the concentration of individual preservatives needed (Wan et al., 2021).
Packaging and Storage
Nisin is typically packaged in airtight containers to protect it from moisture and air and should be stored in a cool, dry place, away from direct sunlight, to maintain its stability and activity (Food and Agriculture Organization of the United Nations, 2006). Proper storage conditions help to prevent degradation and ensure that the product retains its antimicrobial properties throughout its shelf life, and the shelf life for nisin is generally 24 months from the date of manufacture, when stored under recommended conditions.
Citations
Cao, X., Shao, X., Xu, H., Zhao, H., Zhang, H., & Chen, W. (2020). Nisin purification: Current methods and perspectives. Food Control, 114, 107244.
Deegan, L. H., Cotter, P. D., Hill, C., & Ross, R. P. (2006). Bacteriocins: potential as natural food preservatives. International Journal of Food Microbiology, 106(1), 1-22.
Delves-Broughton, J. (2005). Nisin as a food preservative. Food Australia, 57(9), 392-397.
Food and Agriculture Organization of the United Nations. (2006). Specifications for identity and purity of food additives. FAO Food and Nutrition Paper, (52).
Gharsallaoui, N., Oulahal, N., Joly, C., Degraeve, P., & Oulahal, N. (2016). Antimicrobial efficiency of free and encapsulated nisin incorporated in food packaging materials. Industrial Crops and Products, 87, 63-73.
Hsu, S. T., Breukink, E., Tischenko, E., Lutters, M. A., de Kruijff, B., Kaptein, R., & van Heijenoort, J. (2003). The NMR structure of [Lys(M 3 LAN)] nisin complexed to lipid II explains its mode of action. Journal of Biological Chemistry, 278(16), 13110-13117.
Hurst, A. (1981). Nisin. Advances in Applied Microbiology, 27, 85-123.
Lubelski, J., Rink, R., Khusainov, R., Moll, G. N., Kuipers, O. P., & Bron, S. (2008). Biosynthesis, immunity, and regulation of lactococcal bacteriocins. FEMS Microbiology Letters, 285(1), 1-12.
Rodríguez, E., Grande, M. J., Gayos, F., Fernández, M., & Nuñez, M. (2005). Effect of homogenization and pasteurization of ewe's milk on the activity of added nisin during manufacture and ripening of a semi-hard cheese. International Dairy Journal, 15(11), 1151-1159.
Tang, S., Zhang, Z., Song, H., Wang, X., Liang, R., & Zhang, Y. (2022). Improving the safety of canned vegetable protein beverages using nisin-loaded zein nanoparticles against Clostridium botulinum. Food Chemistry, 373, 131548.
Thomas, U., Possling, A., Lohr, A., & Neuhaus, F. C. (2000). The lantibiotic nisin induces efficient resynthesis of peptidoglycan in Bacillus megaterium ATCC 14581. Archives of Microbiology, 174(3), 181-186.
Wan, J., Wu, Q., Cai, Z., & Chen, J. (2021). Synergistic antibacterial effects of nisin and other antimicrobial agents: A review. Trends in Food Science & Technology, 112, 15-25.
Wiedemann, I., Breukink, E., van Kraaij, C., Kuipers, O. P., Bierbaum, G., de Kruijff, B., & Sahl, H. G. (2001). Specific binding of nisin to the peptidoglycan precursor lipid II during cell wall synthesis. Journal of Biological Chemistry, 276(3), 1772-1779.
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