Nisaplin®, the only nisin A product effective against bacterial spoilage

Nisin A was first discovered in the UK in 1928 by dairy workers who were experiencing difficulty with cheese making. Naturally occurring nisin-producing strains of Lactococcus lactis subsp lactis were growing in milk batches intended for cheese production and inhibiting the growth of cheese starter cultures. When first isolated, nisin A was first studied to assess its potential and gradually recognised as an ideal food protectant.

Nisaplin® is the trade name for Danisco’s natural food antimicrobial nisin A, manufactured at our production unit in Beaminster, UK. Today, Danisco is the sole producer of CODEX Alimentarius and JEFCA-approved nisin A worldwide.

Originally intended for the prevention of spore-forming bacterial spoilage (Clostridium species) in processed cheese products, Nisaplin® is today used for controlling spoilage organisms and pathogens in a wide range of foods - liquid or solid, canned or packaged.

Not only are Lactococcus lactis strains regarded as safe and food grade, there is no apparent cross-resistance of nisin  A with therapeutic antibiotics . Nisin A is also degraded immediately during digestion and is heat stable at a low pH.

The first commercial nisin A preparation (Nisaplin®) was made in 1962 by Aplin & Barrett – today Danisco.

Good manufacturing practices are a pre-requisite for the use of Nisaplin® Natural Antimicrobial. Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.