NISIN is a natural additive obtained by the fermentation of a strain of Lactococcus lactis subsp. lactic (GMO free). Nisin is a natural bactericide, approved by the EU (food additive number E-234), active against a great number of Gram-positive bacteria, especially spore-forming bacteria, such as Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, etc.

NISIN is not active against Gram-negative bacteria, yeasts, or moulds.

NISIN is applied to a great variety of sectors: dairy, meat, fruit juices and alcoholic drinks, vegetable protein foods, eggs and products containing eggs, sauces, canned food, etc

NISIN can be used as a partial replacement for nitrite in cured meat, but only high levels achieved good control for C. botulinum. More encouraging results have been obtained in vacuum-packed cooked continental-type sausages where lactic acid bacteria can cause spoilage. NISIN in the mix at 50-250 mg/kg or dipping the cooked sausage into NISIN solutions of 200-1000 mg/L has increased shelf life to 6-12°C. NISIN has better inhibitory effects against lactic acid bacteria in sausages with lower fat levels and in sausages containing diphosphate compared to those with orthophosphate.

Efficacy is variable and depends on the nature of the product and the specific target bacterium. There are good results in cooked, cured, chilled sausages and pate products. For example, 200-300 mg/kg of NISIN can control spoilage of bacteria Lactobacillus species (including L. viridescens) in Frankfurter sausage.

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