Food additives

Nizin (food additive E234) is a peptide antibiotic formed by the microorganism Streptococcus lactis. The depressing properties of nizin were described in 1944, although research in this area began much earlier. Back in 1928, it was discovered that some bacteria of the genus Streptococcus contribute to the formation of substances that inhibit other lactic acid bacteria. Since the 50s of the 20th century, industrial production of nizin began, and a little later nizin began to be used in the food industry as a preservative labeled E234.
Nisin (food additive E234) is obtained by fermentation with the help of Lactococcus Lactis bacteria. The starting product for the cultivation of bacteria are natural substrates, such as milk or glucose.
In its chemical structure, nisin is similar to such peptide antibiotics as subtilin, cinnamycin and duramycin. The nisin polypeptide chain includes 29 amino acid residues, some of which are never found in proteins. Chemical formula of nizin (preservative E234): C143H230N42O37S7. The additive E234 is highly soluble in water, which expands the range of its application.
Nizin as a food additive-preservative E234 has the property of suppressing gram-positive bacteria (staphylococci, streptococci, etc.), many spore-forming and some acid-resistant bacteria. The additive E234 has a high reactivity of the residues of unsaturated amino acids interacting with groups of SH enzymes. As a result, nizin has such antimicrobial activity.
Like other antibiotics, nisin can kill not only harmful, but also beneficial bacteria that take part in the vital activity of the human body. Therefore, it is not recommended to consume a large number of products with preservative E234.
Also, the additive E234 has preservative properties, for example, it can inhibit the excessive growth of all bacterial spores that cause spoilage of products that are subjected to heat treatment. The use of nizin allows you to reduce the time or temperature of thermal exposure, which allows you to preserve useful substances in products. For example, when using the E234 supplement, the loss of vitamin C (E300 supplement) is reduced by 30-35%, and the beneficial beta-carotene (E160a dietary supplement) is completely preserved.
The food additive E234 is actively used in cheese making, in the canning of meat and dairy products, green peas, beans, mushrooms, in the production of butter, condensed milk, confectionery.
Other uses of the lowland:
it is added during the ripening of wines;
in medicine as an antibiotic;
when transporting dairy products;
in the production of casings for cheese and sausages.
The additive E234 is approved for use in the food industry in Russia, Ukraine and many other countries.