NISIN — Nisin A & Nisin Z

Nisin is a naturally occurring polycyclic antibacterial peptide (bacteriocin) produced by the bacterium Lactococcus lactis through controlled fermentation. Composed of 34 amino acid residues — including the rare thioether amino acids lanthionine, β-methyllanthionine, and dehydroalanine — Nisin forms five distinctive internal ring structures that confer exceptional stability and antimicrobial potency.      

     Nisin is highly effective against a broad spectrum of Gram-positive bacteria, particularly spore-forming organisms such as Clostridium spp., Bacillus spp., Listeria monocytogenes, and Staphylococcus aureus. It is not active against Gram-negative bacteria, yeasts, or moulds. Approved by the EU as food additive E-234, classified GRAS by the US FDA, and compliant with FAO/WHO food chemical codexes, Nisin is authorized for use in foods in over 50 countries worldwide — making it the only bacteriocin approved globally as a food preservative.

Two natural molecular variants of Nisin are produced by L. lactis. They differ by a single amino acid substitution at position 27 and exhibit comparable antimicrobial strength with subtle differences in solubility and diffusion properties.

Nisin employs a dual-action mechanism that is unique among antimicrobial peptides, targeting the essential bacterial cell wall precursor Lipid II. This makes it extremely potent at nanomolar concentrations against Gram-positive organisms.

YOTABIO Nisin preparation is a standardized blend consisting of the active bacteriocin peptide (Nisin E-234) on a sodium chloride carrier matrix. This ensures uniform potency, stable shelf life, and ease of dispersion in food applications.

The recommended dosage of Nisin ranges from 25–500 mg/kg of food, depending on product type, target organisms, processing conditions, and desired shelf life. The following table provides sector-specific guidance from YOTABIO's application data.

Nisin is effective across a wide pH range (3.5–8.0) and is authorized in a broad spectrum of food categories:

Nisin has an extensive safety record spanning over 50 years of commercial use. It is rapidly degraded in the upper gastrointestinal tract by digestive enzymes (α-chymotrypsin) and under physiological pH, hydrolysing completely into amino acids. It does not alter normal intestinal flora, does not induce bacterial resistance, and poses no cross-resistance risk with therapeutic antibiotics.

Direct Addition (Preferred): Nisin can be added directly as a dry powder by thorough dispersion in the food substrate. For heat-processed foods, add prior to the heating process. Nisin may also be pre-suspended in water or milk before addition.

Solution Preparation: If a solution is required, dissolve Nisin in high-purity water adjusted to pH 2–4 by addition of 0.02 N HCl. Use freshly prepared solution immediately at the desired concentration. Nisin is insoluble in non-polar solvents.

Alternative Methods: In certain processing situations, Nisin may be applied by dipping, spraying, or post-fermentation addition (e.g. stirred yoghurt, surface treatment of meat). Contact YOTABIO technical support for guidance on specialised application methods.

The following table lists some of the applications authorised within the EU framework. Maximum doses and food categories are subject to the latest revision of Regulation (EC) No 1333/2008 and its annexes. For non-EU markets, always confirm compliance with local food regulations.

Nisin performs optimally as part of a multi-hurdle preservation strategy. Combining Nisin with complementary YOTABIO products enhances the antimicrobial spectrum and efficacy: