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.

Mechanism of Action
Nisin exerts its antimicrobial activity by disrupting the cell walls of target bacteria. It binds to the lipid II molecule, which is involved in peptidoglycan synthesis, and forms a complex that interferes with the normal functioning of the cell wall.

This results in the leakage of intracellular contents and eventually cell death. Nisin is effective against a wide range of Gram-positive bacteria, including Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus.