Which natural preservative is best for your food, beverage, or pharmaceutical application?

E-Polylysine, Nisin, and Natamycin are three widely used natural antimicrobial preservatives, but they serve different functions, target different microorganisms, and have varying applications. This detailed comparison will help manufacturers select the right preservative based on their specific needs.

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1. Source & Production

Feature	E-Polylysine	Nisin	Natamycin
Source	Streptomyces albulus (a soil-based bacteria)	Lactococcus lactis (a lactic acid bacterium)	Streptomyces natalensis (a soil-based actinobacterium)
Fermentation Type	Alkaline fermentation	Acidic fermentation	Aerobic fermentation
Extraction Process	Purified from bacterial culture	Extracted from dairy fermentation	Extracted from microbial culture
Solubility	Water-soluble	Acid-soluble	Slightly soluble in water
Molecular Weight	~4,000 – 5,000 Da	~3,500 Da	665.73 Da

🔹 Key Difference:

• E-Polylysine and Nisin are peptide-based preservatives, while Natamycin is a polyene antifungal compound.
• E-Polylysine is produced under alkaline conditions, while Nisin is produced in acidic environments, and Natamycin is derived from soil-based fermentation.

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2. Mechanism of Action

Feature	E-Polylysine	Nisin	Natamycin
Mode of Action	Disrupts bacterial cell membranes, leading to bacterial death	Binds to lipid II, inhibiting bacterial cell wall synthesis	Inhibits fungal sterol binding, preventing mold and yeast growth
Effective Against	Gram-positive & some Gram-negative bacteria	Gram-positive bacteria	Molds, yeasts, and fungi
Prevents	Food spoilage by bacteria	Foodborne pathogens like Listeria, Clostridium	Fungal contamination, mold, and yeast growth
Resistance	Low resistance development	Some resistance reported in Gram-positive bacteria	Very low resistance development

🔹 Key Difference:

• E-Polylysine and Nisin are antibacterial, while Natamycin is antifungal.
• Nisin specifically inhibits Gram-positive bacteria, whereas E-Polylysine is broader-spectrum, including some Gram-negative bacteria.
• Natamycin is the only option effective against molds and yeasts, making it essential for fungal spoilage prevention.

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3. Antimicrobial Spectrum & Stability

Feature	E-Polylysine	Nisin	Natamycin
Effective Against	Gram-positive & Gram-negative bacteria	Gram-positive bacteria	Molds, yeasts, fungi
Heat Stability	Highly stable (120°C for 30 min)	Moderate (degrades above 100°C)	Very stable
pH Stability	Stable from pH 2.5 – 9.0	Works best in pH 2.5 – 6.5	Stable from pH 3.5 – 9.5
Synergistic Effects	Works well with Nisin, organic acids, chitosan	Works well with E-Polylysine, EDTA, essential oils	Can be combined with Nisin or E-Polylysine for complete protection

🔹 Key Difference:

• E-Polylysine works in a broader pH range than Nisin, making it more versatile.
• Natamycin is highly effective at controlling mold and yeast at a wide pH range, while Nisin and E-Polylysine are bacterial inhibitors.
• E-Polylysine is the most heat-stable, while Nisin degrades above 100°C.

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4. Solubility and stability

Solubility and stability are critical factors when choosing a natural preservative. Below is a detailed comparison of E-Polylysine, Nisin, and Natamycin based on their solubility in different pH conditions and stability under heat and acidic environments.

（1）Solubility Comparison

Feature	E-Polylysine	Nisin	Natamycin
Solubility in Water (pH 7.0)	Highly soluble	49.0 mg/ml	Slightly soluble
Solubility in Acidic Conditions (pH 3.0 – 4.5)	Highly soluble	118.0 mg/ml (in 0.02M HCl)	More soluble than in water
Solubility in Alkaline Conditions (pH >7.0)	Fully soluble	Poor solubility, almost insoluble	Limited solubility

🔹 Key Differences:

• E-Polylysine is highly soluble in water, acidic, and alkaline environments, making it the most versatile.
• Nisin dissolves better in acidic conditions than in water (pH 7.0) and is almost insoluble in alkaline solutions.
• Natamycin is slightly soluble in water but dissolves better in mild acidic conditions (pH 3-5), making it effective for dairy coatings.

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（2） Stability Comparison

Feature	E-Polylysine	Nisin	Natamycin
pH Stability Range	pH 2.5 – 9.0	pH 2.5 – 6.5	pH 3.5 – 9.5
Heat Stability	Stable at 120°C for 30 minutes	Stable up to 85°C for 15 min (pH 6.5), but degrades above 100°C	Very stable under normal processing temperatures
Autoclaving Stability (121°C, 15 min)	Retains >95% activity	100% active at pH 3, but loses activity in neutral conditions	High stability, but long-term heat exposure may degrade it

🔹 Key Differences:

• E-Polylysine is the most heat-stable, maintaining activity even after prolonged heating at high temperatures (120°C).
• Nisin’s stability depends on pH:
  • At pH 6.5 (in milk), Nisin retains 85% of its activity after pasteurization (85°C, 15 min).
  • At pH 3 (in 0.02M HCl), Nisin remains 100% stable even after autoclaving (121°C, 15 min).
  • However, in neutral and alkaline environments, Nisin loses activity quickly at high temperatures.
• Natamycin is stable under typical food processing conditions but can degrade under long-term heat exposure.

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Conclusion: Which is Better?

• For high heat stability and broad solubility, E-Polylysine is the best choice.
• For dairy, meat, and acidic foods, Nisin is highly effective, but it performs poorly in alkaline conditions.
• For mold and yeast prevention in dairy and bakery applications, Natamycin is essential, especially for cheese coatings and fruit juices.

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5. Applications & Best Uses

Feature	E-Polylysine	Nisin	Natamycin
Dairy	Used in plant-based dairy	Excellent for cheese, yogurt, and milk	Used in cheese coatings, yogurt, dairy beverages
Meat & Poultry	Used in meat and plant-based meat	Best for processed meat & poultry	Used in cured meats to prevent mold
Beverages	Used in fruit juices, functional drinks	Limited use due to pH sensitivity	Used in juice, soft drinks, fermented beverages
Bakery & Confectionery	Prevents mold in bread, cakes	Limited effectiveness	Prevents mold in bread, pastries, and snacks
Plant-Based Foods	Suitable for plant-based meat & dairy	Less used in plant-based applications	Used in vegan-friendly coatings & packaging

🔹 Key Difference:

• E-Polylysine is the best choice for neutral-pH foods, beverages, and plant-based foods.
• Nisin is the best choice for dairy and meat preservation against Gram-positive bacteria.
• Natamycin is the best choice for preventing mold and yeast in dairy, meat, bakery, and beverages.

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6. Regulatory Approvals & Safety

Feature	E-Polylysine	Nisin	Natamycin
GRAS (Generally Recognized as Safe)?	✅ Yes	✅ Yes	✅ Yes
E-Number (EU Approved)?	E239	E234	E235
Approved by FDA, EFSA, WHO?	✅ Yes	✅ Yes	✅ Yes
Allergen-Free?	✅ Yes	❌ No (dairy-based origin)	✅ Yes
Vegan-Friendly?	✅ Yes	❌ No	✅ Yes

🔹 Key Difference:

• E-Polylysine and Natamycin are vegan-friendly, while Nisin is not suitable for vegan formulations.
• All three preservatives are FDA, EFSA, and WHO-approved, ensuring global safety compliance.

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7. Cost & Economic Considerations

Feature	E-Polylysine	Nisin	Natamycin
Production Cost	Higher due to polymer complexity	Moderate due to simple peptide synthesis	Moderate fermentation cost
Usage Level	10 – 50 ppm	5 – 25 ppm	1 – 20 ppm
Shelf Life	2 years	1.5 – 2 years	2 years

🔹 Key Difference:

• E-Polylysine is generally more expensive than Nisin or Natamycin due to complex production.
• Natamycin requires very low usage levels (1–20 ppm), making it highly cost-effective for mold prevention.

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Which One Should You Choose?

✅ Choose E-Polylysine if:

✔ You need broad-spectrum antimicrobial protection, including some Gram-negative bacteria.
✔ Your product has neutral or slightly alkaline pH (pH 6.5 – 9.0).
✔ You require vegan, allergen-free, and dairy-free preservation.

✅ Choose Nisin if:

✔ Your main concern is Gram-positive bacteria like Listeria and Clostridium botulinum.
✔ Your product is acidic (pH 2.5 – 6.5), such as dairy, meat, and canned foods.
✔ You need a cost-effective solution for dairy & meat.

✅ Choose Natamycin if:

✔ Your main concern is mold, yeast, and fungal contamination.
✔ Your product is cheese, baked goods, or beverages prone to mold growth.
✔ You need long-lasting mold prevention at a low concentration.

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For high-quality E-Polylysine, Nisin, and Natamycin, contact Chibio Biotech today!

📩 Email: sales@chibiotech.com
📞 Phone: +86 (0)532 66983270
🌍 Website: www.chibiotech.com 🚀