nisin Z 1000IU/mg,China AMTECH price supplier

Nisin is a natural, toxicologically safe, antibacterial Food Preservative. It is regarded as natural because it is a polypeptide produced by certain strains of the food-grade lactic acid bacterium Lactococcus lactis subsp. Lactis during fermentation. Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spore-forming bacteria. It shows no activity against yeasts, and moulds.

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 as a commercial product. Commercial Nisin product contains approximately 2.5% nisin, the balance consisting of sodium chloride and other residue solids derived from the fermentation of a fermentation medium by nisin producing strains of L. lactis. The product is standardized to an activity of one million international units per gram.

Specification of Nisin (Amtech Brand)

1000   IU/mg

10000  IU/mg   

20000  IU/mg

38000  IU/mg  

Mode of action

Nisin works in a concentration dependent fashion; thus the more bacteria present in a food the more nisin may be required. Nisin initially forms a complex with Lipid II, a precursor molecule in the formation of bacterial cell walls. The nisin–lipid II complex then inserts itself into the cytoplasmic membrane forming pores and allows the efflux of essential cellular components resulting in inhibition or death of the bacteria.

Gram negative bacteria are resistant to nisin because their cell walls are far less permeable than those of Gram positive bacteria. However any treatment of Gram negative bacteria to make their cell walls permeable to nisin makes them susceptible to nisin. Such treatments include exposure to chelating agents, sub-lethal heat, osmotic shock and freezing. Although chelating agents show good in vitro effects in buffer systems, results in food systems are far less pronounced owing to preferred interaction between chelating agents and divalent ions in foods. Nisin action against spores is far less understood. It is predominantly sporostatic rather than sporocidal, the more the spores are heat damaged the more they are susceptible to nisin, and nisin appears to bind to sulphhydryl groups on the spore surface.  

Application of Nisin

 In Dairy Products

In Cheese

In Meat

In Sausage

In Beverage

In  Pharmaceutical

In cosemetic