Nisin is a polycyclic peptide antibacterial with 34 amino acid residues used as a food preservative. Nisin is produced by fermentation using the bacterium Lactococcus lactis. Commercially it is obtained from natural substrates including milk and is not chemically synthesized. It is used in processed cheese production to extend shelf life by suppressing gram-positive spoilage and pathogenic bacteria. There are many other applications of this preservative in food and beverage production. Due to its highly selective spectrum of activity it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast and moulds. Subtilin and Epidermin are related to Nisin, all members of a class of molecules called lantibiotics.
As a food additive, nisin has E number E234.
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