Nisin Production from Waste: A Review

Nisin is a bacteriocin produced by microbial fermentation of the well-known starter culture for dairy products, Lactococcus lactis. A major challenge in food safety and security prevention emergence unwanted microbes. Artificial preservatives added to prolong shelf life foods may have negative effects on consumer health. An alternative approach use bio-preservatives. However, cost production nisin relatively higher than other chemical-based alternatives, because which it has low marketability. Traditional techniques are expensive harmful environment. This review investigates sustainable alternatives employing waste products as substrates, including whey, corn stover, cane molasses, soya-bean cake, bean pulp mussel processing waste. These eco-friendly strategies minimize environmental while providing resource cost-efficient solutions. demonstrates possibility India become self-sufficient reduce reliance imports emphasizing waste-to-value techniques. Keywords: Nisin, Bio-preservatives, Waste-to-value, Sustainable, Eco-friendly