Nisin E234

Nisin (E234) is a preservative (antimicrobial peptide, bacteriocin) used in food products. It is natural antimicrobial and NATURAL (produced by bacteria). NATURAL preservative produced by 'good bacteria' (Lactococcus lactis) during fermentation. A 'bacteriocin' - literally a peptide made by bacteria to kill other bacteria. Works like a natural antibiotic but is NOT considered an antibiotic. Discovered in 1928 (same era as penicillin!) at a Nissan cheese factory in England. Named after the Latin 'Nisus'. Breaks down in stomach acid, so no impact on gut bacteria. One of the safest preservatives - made by the same bacteria used to make cheese.

Nisin is naturally found in Produced by Lactococcus lactis bacteria during fermentation. NATURAL preservative produced by 'good bacteria' (Lactococcus lactis) during fermentation. A 'bacteriocin' - literally a peptide made by bacteria to kill other bacteria. Works like a natural antibiotic but is NOT considered an antibiotic. Discovered in 1928 (same era as penicillin!) at a Nissan cheese factory in England. Named after the Latin 'Nisus'. Breaks down in stomach acid, so no impact on gut bacteria. One of the safest preservatives - made by the same bacteria used to make cheese.

The Acceptable Daily Intake (ADI) for Nisin is 0–0.13 mg/kg bw/day (expressed as pure nisin) as established by JECFA (Joint FAO/WHO Expert Committee on Food Additives). ADI represents the amount that can be consumed daily over a lifetime without appreciable health risk.

Nisin is used in various food categories including Unripened cheese, Canned or bottled vegetables. It is used as a preservative (antimicrobial peptide, bacteriocin) in these products.