Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.

CAS：1414-45-5
中文别名：乳酸链球菌肽;乳链菌肽;
英文别名：
分子式：C143H230N42O37S7
分子量：3354.07
精确质量：3351.55
Psa：1390.67
Logp：3.4218

UNII：EN8XKG133D

沸点：2967℃
闪点：>110°(230°F)
外观性状：浅棕色至灰白色粉末
储存条件：2-8°C
水溶解性：Solubleinwater