E234 - Nisina

Nisin is an antibiotic preservative produced by a microorganism called Lactococcus lactis, present in cheese production. Nisin, therefore, is not produced synthetically, but derived 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 can be a non-toxic preservative, therefore safe for health, as it is separated from proteolytic enzymes; however, it cannot be excluded that it may stimulate the selection of antibiotic-resistant microorganisms; for this reason the searches are contradictory.

ADI DOSE: 0.13 mg per kg of body weight.