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E234: Nisin

Nisin is a polypeptide (short protein) antibiotic produced by the bacterium Lactococcus lactis , normally used in cheese production.

Function & characteristics:
Used as a preservative against Gram-positive spoilage bacteria

Cheese, cream, canned fruits, etc.

Acceptable Daily Intake:
Up to 33000 units/kg body weight.

Side effects:
As it is a protein, it is treated by the body as such, and digested in the small intestine.

Dietary restrictions:
None n isin can be consumed by all religious groups, vegans and vegetarians.

European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands