Nisin is an antibiotic preservative produced by a named microorganism Lactococcus lactis, present in the production of cheese. Nisin, therefore, is not produced synthetically, but obtained from natural sources such as milk.
It can usually be contained in particular types of cheese, in yogurt, in condiments such as mayonnaise and ketchup, in semolina desserts, in some types of creams, as well as in meat and fish.
Nisin is also used as an emulsifier and stabilizer in cosmetics and pharmaceuticals.
It is thought that nisin may be a non-toxic preservative, therefore safe for health, as it is broken down by proteolytic enzymes; however, it cannot be excluded that it may stimulate the selection of microorganisms resistant to antibiotics; for this reason the researches are contradictory.
ADI DOSE: 0.13 mg per kg of body weight.
