Nisin: harnessing nature’s preservative for the future of food safety and beyond

This systematic review synthesizes current knowledge on nisin, an antimicrobial peptide produced by Lactococcus lactis, and explores its expanding applications across multiple fields. A structured search was conducted using databases such as PubMed, Web of Science, and Scopus, covering articles published between 2000 and 2024. Over 150 peer-reviewed studies were analyzed based on predefined inclusion criteria, focusing on molecular structure, biosynthesis, antimicrobial mechanisms, and applications. The review discusses nisin's established role in food preservation and highlights its emerging potential in therapeutic medicine and biotechnology. Recent advances in production strategies, particularly genetic engineering and fermentation optimization, are critically evaluated. Key findings include the elucidation of nisin's dual antimicrobial mechanisms and the successful development of various engineered nisin variants. Despite these advances, significant research gaps remain. In particular, the mechanisms underlying bacterial resistance to nisin and effective mitigation strategies are not yet fully understood. Additionally, the stability, scalability, and regulatory approval of nisin-loaded nanocarriers in real food systems remain underexplored. The review also assesses nisin's safety profile, regulatory status, and performance under diverse environmental conditions. Emphasis is placed on its potential to combat antimicrobial resistance and contribute to sustainable food systems. Overall, this analysis identifies current challenges and outlines future research priorities necessary to fully harness nisin's applications in food safety, medicine, and biotechnology.