Nisin is prepared by fermentation of a food grade bacterium “Lactococcus lactis”. It is a polycyclic antibacterial peptide and commercially finds its application as a food preservative. It is a natural food preservative which has 34 amino acid residues, with the infrequent amino acids lanthionine (Lan), methyllanthionine (MeLan), and didehydroalanine (Dha). It is widely used in processed foods, juice, dairy products, meat and canned foods to increase the shelf life of the food products. It is effective across a pH range of 3.5-8, and also termed as safe by many independent authorities across different countries, including FDA, and WHO. Also nisin is effective against the wide spectrum of gram-positive and gram-negative bacteria. The gram-positive bacteria are some kind of contamination in brewery industry. Thus usage of nisin, can eliminate 90% of gram positive bacteria. Because of the growing demand of customers, new developed projects are initiated with special treatments like maintain the taste of foods and many others. It is used in processed meats, cheese, beverages, etc. during fabrication to extend shelf life by suppressing pathogenic bacteria and gram-positive spoilage. In foods, it is familiar to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory consent.
Request for sample here: “Nisin Market”
As a food preservative, nisin has an E number of E234. It is an FDA approved and GRAS (generally regarded as safe) peptide with known potential for clinical use. Over the past two decades the application of nisin has been extended to biomedical fields. It can avert the expansion of drug-resistant bacterial strains, such as streptococcus pneumoniae, methicillin resistant staphylococcus aureus, enterococci and clostridium difficile. Nisin has an additional advantage of being very constant under the excessive conditions usually present in a brewery environment, such as low storage temperatures, high CO2 concentration, low pH, and high temperatures of pasteurization. The “Global Nisin Market” is expected to grow from $420.8 million in 2016 to reach $618.6 million by 2023 with a CAGR of 5.6%.
Nisin market is likely to witness significant growth in demand over the forecast period due to the increasing applications of natural based preservative ingredients in the process food and beverage industry. It helps in preventing spoilage of food and hinder the growth of pathogens thereby increasing the shelf life of food which is attributed to fuel demand for the nisin as an alternative to synthetic preservatives. Apart from the food and beverages industry, nisin also finds its usage in the pharmaceutical industry as a natural additive and therapeutic due to which nisin market is likely to gain traction over the pharmaceutical industry, fuelling demand for nisin in near future. Moreover, with the recent advancement in technology and high demand of nisin, the production cost of nisin is expected to go down and thereby increasing the profit margins, which will lead to many new players entering the market.
Request for customization here: “Nisin Market”
After being socially accepted in most of the European countries the alcohol market is also increasing and is expected to grow at a higher rate in the future, leading to a hike in the demand of nisin. Recent findings and other developments support nisin’s potential use to cure antibiotic-resistant infections and cancerous tumors, thus increasing nisin’s scope in the pharmaceutical industries. In addition, the restored interest of manufacturers in nisin as an antibacterial formulation has broadened the windows of opportunities in the treatment of human ulcers and mastitis among cattle.
For more information fill in the Inquiry form at: “Nisin Market”
Nisin market in Asia-Pacific region is estimated to grow at the significant rate during the forecast period due to rising population coupled with increase in disposable, growing awareness, and demand for natural preservatives. Moreover, countries like China are taking stricter regulatory measures due to the lack of quality standards, as it affects the export of nisin to other west region countries. Asia Pacific, with dairy products expansion in India and China, may witness considerable gains; owing to growing consumer preference for natural preservative coupled with rising health concerns may fuel industry growth. Increasing meat consumption and processed dairy products may favour China nisin market. Several major and small manufacturers are expanding their nisin preservative capacity to fulfill the growing demand of customers in Asia Pacific region. Nisin is presently used in foods in Australia and New Zealand. It is a food preservative produced by certain strains of the food-grade lactic acid bacterium lactococcus lactis subsp. Furthermore, Japanese workers have successfully synthesized the nisin A molecule and confirmed its basic structure. Nisin A has a molecular weight of 3354 Da. There is proof that nisin can exist as both dimers and tetramers. The pasteurization temperature and holding time at the final stage of the heat exchanger was 130°C for 2 s, which is widely used to extend the shelf of dairy products in Japan.
0 Comments