Related Products

Description

Nisin is a naturally occurring antibacterial peptide that has been widely used in the food, beverage, and pharmaceutical industries. It is a type of bacteriocin produced by Lactococcus lactis, a lactic acid bacteria commonly found in dairy products. Nisin is known for its strong antimicrobial activity against a wide range of Gram-positive bacteria, including several foodborne pathogens. In this article, we will explore the properties and applications of Nisin, as well as its potential health benefits.

Properties of Nisin

Nisin is a heat-stable and pH-stable peptide, which makes it suitable for use in a variety of food and beverage products. It is also resistant to enzymatic degradation, which increases its shelf-life and stability. The molecular weight of Nisin is around 3.5 kDa, and it is composed of 34 amino acid residues. Nisin has five amino acids that are modified by post-translational modifications, including lanthionine and methyllanthionine. These modifications increase the stability and activity of Nisin, making it a potent antimicrobial agent.