Nisin

Nisin: A Natural Preservative & Freshness-Keeping Agent
This product is jointly developed by our company and a renowned domestic university. It is an efficient, non-toxic, natural food preservative produced using a unique, proprietary technology. Its primary active ingredient is nisin. Nisin, also known as lacticin or lactocin, is a polypeptide antimicrobial substance produced by Lactococcus lactis. It consists of 34 amino acids and has the molecular formula C143H228N42O37S7, with a relative molecular weight of 3,348.
 
Appearance and Structure
Appearance: Grayish-white powder with a slight yellow tint.
 
Molecular structure
Physicochemical Properties and Indicators
Properties: This product has a solubility of 49.0 mg/mL in water (pH = 7) and an activity of approximately 1 × 10 IU/g.
 
Physicochemical indicators

NH ₂ Process characteristics
The nisin produced by our company is currently the only product in China that is manufactured using a dual-membrane process. During the membrane extraction process, no chemical substances are added whatsoever, ensuring that our nisin boasts a more natural quality. Our company’s production and management of nisin have been certified under the internationally recognized HACCP system.
Throughout the entire nisin production process, the membrane technology consistently maintains the activity and efficacy of proteins in the system, making the product more natural. At the same time, the proteins in the system provide excellent protection for the active small peptides, so under the same potency level, our product exhibits superior resistance to degradation and delivers a greater antibacterial effect. Nisin produced via the dual-membrane process is remarkably stable—its potency remains unchanged at room temperature for over two years, a feat that other companies’ products simply cannot achieve. During the HACCP certification and provincial-level project assessments, experts from various fields have highly praised the entire production process, unanimously agreeing that this process is domestically leading and represents a safer, more environmentally friendly approach.

Product Features
The nisin produced by our company is entirely obtained through membrane extraction technology, which ensures the activity of the product’s protein. As a result, the product boasts high activity, high stability, and high solubility, and its quality has reached the best level domestically.
High solubility Solubility varies with pH: in ordinary water (pH=7), the solubility is 49.0 mg/mL; at pH=2, the solubility rises to 117.0 mg/mL, while under alkaline conditions, it is virtually insoluble. Thanks to our company’s membrane-based production process, the solubility of our product has been enhanced.
High stability Thanks to the membrane-based production process, the product boasts a high protein content and better preserves its active ingredients, resulting in superior acid- and heat-resistant properties for Nisin.
High security Currently, nisin has been listed by most chemical dictionaries as a natural preservative. In April 1988, nisin was granted the GRAS (Generally Recognized As Safe) designation by the U.S. Federal Register. In the United States, nisin has been approved as a natural food preservative. To date, more than 50 countries and regions—including China—have authorized the use of nisin. Similarly, both the FAO/WHO and the European Union have recognized its safety; lactocin has been rigorously tested and confirmed to be safe for consumption. The lactocin produced by our company employs a membrane-based process, ensuring that the entire manufacturing process involves only physical changes without the addition of any chemical reagents. As a result, our product contains no chemical residues, has no off-odors, exhibits a lighter color, and boasts a high protein content.

Application Cases
Application of Nisin in Milk and Dairy Products
Instructions for use:
Using nisin in fresh milk and dairy products is a simple process. First, dissolve nisin thoroughly in a small amount of milk, then add the resulting solution to the remaining milk and mix well. The typical dosage range is 15 ppm to 50 ppm.
Usage effect:
In pasteurized milk and ultra-high-temperature (UHT) milk, Lactococcus lactis can be added prior to sterilization. Experimental results show that it can extend the shelf life of pasteurized milk by a factor of 1 to 2 and significantly improve the compliance rate of UHT milk.
The use of nisin in yogurt can delay post-acidification and extend the shelf life of yogurt. For set-style yogurt, the optimal addition level is 10–30 PPM; it can be added just before the fermentation process begins. In stirred-style yogurt, nisin can be added during the stirring process, and the dosage can be adjusted accordingly. This treatment can extend the shelf life of yogurt stored under refrigeration to 21 days (compared to only 7 days for the control group) and to 7 days when stored at room temperature (compared to only 3 days for the control group).

Application of Nisin in Meat Products
Instructions for use:
Nisin can be used for the preservation and freshness of meat products across a wide range of temperature conditions—both high and low—and in various packaging formats. The recommended dosage is 50–500 ppm. Before use, dissolve the nisin powder in 0.02 mol/L hydrochloric acid, then mix the resulting solution directly with auxiliary ingredients and meat products until thoroughly combined, or inject it directly into the meat products. Nisin can also be applied to the surface of meat products.
Usage effect:
In the application of chilled fresh meat, experimental results from Shenyang Agricultural University show that after pre-cooling fresh meat for 24 hours, it can be immersed in a 500 ppm solution of Nixianbao for 30 seconds, drained, vacuum-packed, and stored at 4°C for observation. The results indicate that the shelf life can reach 24 days, whereas the control group lasted only 9 days.
The application of nisin in sausages can reduce the amount of nitrite used while effectively extending the product's shelf life. According to data from the laboratory at Shenyang Agricultural University, when sausages are made using traditional methods, the typical addition level of nitrite is 150 ppm. However, by adding just 25 ppm of Nisin, the nitrite dosage can be reduced to 40 ppm. When stored at 4°C, such sausages have a shelf life of 28 days, whereas the control group—made without nisin but with only the color-enhancing agent nitrite—has a shelf life of only 14 days, demonstrating a significant antibacterial effect. Moreover, the color, aroma, and flavor of the sausages treated with nisin show no noticeable differences compared to those made using conventional methods.

Application of Nisin in Plant Protein Foods
Instructions for use:
First, dissolve nisin from lactic acid bacteria in a small amount of water or plant protein according to the specified dosage, then add it together with the remaining ingredients during the processing stage and mix thoroughly. This does not affect the normal production process. The recommended dosage is 30–200 ppm.
Usage effect:
Nisin can be added to soy milk. Adding nisin at a concentration of 30–50 ppm during the pre-sterilization stage of soybean processing can effectively kill and inhibit harmful bacteria in soy milk, thereby reducing the intensity of sterilization required for filled soy milk and extending its shelf life.
The purpose of improving product quality. Experiments have shown that adding 50 ppm of nisin to soy milk during filling can reduce the original sterilization process—from 121°C for 15 minutes to 121°C for 7 minutes—while keeping all other processing parameters unchanged. At 37°C, the control group stored for 7 days, whereas the product supplemented with nisin had a shelf life extended by a factor of two.
Noodle tofu is rich in nutrients and has a high water content, making it prone to souring and spoilage during summer. Its shelf life in summer is less than 12 hours. However, the process of adding nisin—a bacteriocin produced by Lactococcus lactis—to noodle tofu is quite simple: while adding glucono-δ-lactone coagulant to soy milk, just include 50–100 ppm of nisin. This treatment allows noodle tofu to remain stable at 37°C for up to 24 hours, with both its appearance and texture remaining completely normal.

Application of Nisin in Other Food Products
Nisin, produced by Lactococcus lactis, is widely used in a variety of processed foods, alcoholic beverages, various condiments, and high-moisture, low-fat food products. It can reduce the intensity of sterilization while effectively killing and inhibiting harmful bacteria in food. At an addition level of 30–200 ppm, nisin can more than double the shelf life of these products and significantly improve their appearance and taste.

Precautions
1. The sample should be prepared according to the recommended usage method. The specific addition steps can also be adjusted based on production conditions to achieve optimal results.
2. The dosages provided above are recommended guidelines and may be adjusted appropriately based on specific production conditions.
3. The prepared solution should not be left standing for too long; it is best to prepare it fresh just before use.
4. Since the sample contains protein-active ingredients, dissolve it in slightly acidic warm water (below 40 degrees Celsius) whenever possible.