And Nisin
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What it is
Nisin is a natural antimicrobial peptide, a small protein produced by certain strains of the bacterium Lactococcus lactis. It is produced through fermentation, where the bacteria are grown in a controlled environment to maximize nisin production. The nisin is then purified and prepared for use as a food ingredient.
Why it's used
Nisin is used as a preservative to inhibit the growth of harmful bacteria, particularly in heat-treated foods. It is effective against a wide range of Gram-positive bacteria, including spoilage organisms and pathogens like Listeria monocytogenes. It is commonly found in dairy products, canned goods, and processed meats.
Health notes
Nisin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as an antimicrobial agent. International bodies like JECFA have evaluated nisin and found it safe for consumption. It is broken down by digestive enzymes in the body and is not absorbed intact, meaning it does not accumulate. There are no widespread health concerns associated with its typical use in foods.
Allergen info
Nisin is derived from bacteria and is not one of the nine major allergens. It does not contain gluten.