Nisin in Food Industry

Product name: Nisin

CAS: 1414-45-5

Molecular weight: 3331

Nisin is a polypeptide consisting of 34 amino acid residues with a molecular weight of approximately 3,500 Daltons. Its molecular structure is composed of five rings (A to E) and three methyl-lanthionine (MeLan) bridges. The rings are formed by amino acids with unusual modifications, including dehydroalanine, dehydrobutyrine, and lanthionine. The MeLan bridges are formed by the addition of a sulfur atom to two neighboring amino acids, creating a stable and rigid structure. These unique structural features of nisin contribute to its antimicrobial properties and stability in various conditions.

Nisin is a polypeptide substance produced by Lactococcus lactis. It is composed of 34 amino acid residues and has a molecular weight of approximately 3500 Da. Nisin can inhibit the growth of most Gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus, making it an efficient, non-toxic, safe, and side-effect-free natural food preservative widely used in the food industry.