Nisin · Natural Antimicrobial for Dairy, Meat, Ready Meals & Sauces

Key characteristics

• Chemical nature: Nisin is a lanthionine-containing antimicrobial peptide (bacteriocin) produced by Lactococcus lactis during fermentation.
• Origin: fermentation-derived, with subsequent purification and standardisation into food-grade preparations.
• Form:
  • Typically supplied as standardised powders (e.g. ~2.5% nisin) on carriers such as sodium chloride and/or dairy proteins,
  • Designed for accurate low-level dosing and improved dispersion in foods.
• Solubility: Nisin is more soluble at lower pH; solubility and activity are enhanced in acidic environments and reduced at higher pH values.
• Antimicrobial spectrum: active primarily against Gram-positive bacteria, including:
  • Spore-formers (e.g. Bacillus and Clostridium species) in appropriate conditions,
  • Many lactic acid bacteria and spoilage Gram-positives,
  • Some pathogenic Gram-positives of concern in chilled and ambient foods, under suitable hurdles.
• Synergy with hurdles: Nisin shows strong synergy with low pH, salt, mild heat treatment and refrigeration, making it suitable for multi-hurdle preservation designs.
• Regulatory note: The permitted foods, maximum levels and labelling requirements for nisin (E234) differ markedly between markets and must be confirmed for each product and destination.

Atlas supports R&D and regulatory teams in defining where and how nisin can be used effectively and compliantly within each customer’s product portfolio and target markets.

Indicative specification points

Detailed specifications depend on the nisin strength, carrier system and regulatory framework. Typical food-grade nisin preparations include:

• Assay:
  • Defined nisin activity (e.g. ~2.5% nisin by weight) expressed as IU/g or % w/w,
  • Balance made up of carriers such as NaCl and/or milk proteins (or other permitted carriers).
• Appearance: off-white to light yellow powder, free from visible foreign matter.
• Identification tests: confirm nisin peptide profile and activity according to recognised methods.
• Solubility / dispersion: described for a defined solvent, typically more favourable in acidified aqueous systems.
• Loss on drying: controlled to maintain consistent activity and flow.
• pH (of solution/suspension): monitored to ensure predicted behaviour and compatibility with target applications.
• Carrier and excipient profile: clearly specified, including allergen information for dairy-based carriers.
• Microbiological profile: conforms to food-grade standards, suited to use in ready-to-eat and chilled foods.
• Impurities and heavy metals: limited to meet international safety and purity requirements.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and registrations.

Cheese & dairy products

• Processed cheese and cheese spreads – nisin helps inhibit spoilage lactic bacteria and spore-formers in processed cheese slices, spreads and sauces, supporting ambient or chilled shelf life.
• Natural cheeses – selected use in cheese milk or process steps where permitted, to complement starter cultures and hygiene for improved stability.
• Dairy desserts & flavoured milks – application in heat-treated puddings, custards and flavoured dairy drinks where Gram-positive spoilage organisms limit shelf life and regulatory frameworks allow nisin.

Meat, poultry & seafood

• Cooked & sliced meats – nisin can help reduce certain spoilage Gram-positive bacteria in cooked hams, deli meats and sliced products, in combination with cold chain, packaging and other hurdles.
• Ready-to-eat sausages & meat products – inclusion in emulsified sausages and RTE meat components where nisin is authorised, to support safety margins and shelf life.
• Seafood & fish products – selected use in processed seafood, fish spreads and seafood salads, especially those that are heat-treated and chilled.

Soups, sauces & prepared foods

• Acidified sauces & dressings – nisin contributes to the control of spoilage and spore-forming Gram-positive bacteria in cream-based, tomato-based or cheese-based sauces where permitted.
• UHT and canned foods – used in combination with heat treatment and pH control to manage spore-formers in certain canned soups, ready meals and sauces.
• Chilled ready meals – contribution to the multi-hurdle preservation system in chilled, acidified or sauce-rich ready meals, alongside refrigeration and packaging technologies.

Beverages, bakery & other systems

• Acidified beverages – in some markets, nisin may be approved for specific acidified or dairy-based drinks where Gram-positive spoilage organisms are problematic.
• Bakery fillings & savoury products – application in high-moisture fillings, savoury pastries and quiches where Gram-positive spoilage control is desired.
• Other prepared foods – broad use in combination with pH, heat and packaging to support microbiological stability in various foods, always within national regulatory boundaries.

Application methods & formulation guidance

• Application formats:
  • Direct addition of nisin powder into formulations or premixes,
  • Use in liquid concentrates where nisin is pre-dissolved/dispersed under acidic conditions,
  • Incorporation into spice blends, brines and injection/tumbling marinades (meat and seafood),
  • Use in sauces and emulsions as part of a broader preservation concept.
• Key technical factors:
  • pH – lower pH enhances nisin solubility and activity; formulations should maintain appropriate acidity,
  • Heat treatment – nisin works synergistically with pasteurisation and UHT by inhibiting survivors/spores,
  • Matrix composition – proteins, fats and salt levels can influence nisin distribution and activity,
  • Dose & legal limits – must respect maximum permitted concentrations for each food category and region.
• System design:
  • Nisin is usually combined with pH control, thermal processing, packaging, cold chain and sometimes other preservatives,
  • Microbiological challenge tests are recommended to quantify its contribution to safety and shelf life,
  • Formulations must consider sensory neutrality and potential interactions with starter cultures or probiotics.
• Regulatory & labelling:
  • Confirm authorised food categories, maximum levels and conditions of use for nisin (E234) in each market,
  • Ensure compliant additive labelling (name, functional class and code where applicable),
  • Consider marketing and “natural/clean label” positioning in light of local consumer expectations and rules.

Quality & documentation

• Supplied as food-grade, standardised nisin preparations with agreed specifications for activity, carrier composition, physical properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, contaminant & heavy metal data, dietary suitability (e.g. vegetarian where applicable), BSE/TSE statements, origin and Halal/Kosher certificates, depending on the producer and grade selected.
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with additional certifications available on request.
• Customers remain responsible for regulatory compliance, authorised uses, maximum levels, food-category restrictions, labelling and claims for nisin-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: commonly 20–25 kg fibre drums, cartons or multi-wall bags with moisture- and light-protective inner liners; alternative pack sizes can be evaluated for specific needs.
• Suitable for full-container or mixed-container loads together with other preservatives, acidulants, antioxidants and functional ingredients.
• Store in a cool, dry place, protected from direct light, heat and odour-intensive materials to maintain nisin activity and powder quality.
• Typical shelf life is defined in the product specification and on the COA; customers should validate antimicrobial performance and sensory impact in their own recipes, processes and packaging.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (cheese/dairy, processed meats, sauces, soups, canned foods, ready meals, beverages, etc.), target shelf life and microflora, process conditions, preferred nisin strength and carrier, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable nisin grades and integrated preservation concepts.