Nisin is widely used as a natural preservative in the food industry due to its ability to inhibit the growth of a broad range of Gram-positive bacteria, including spoilage organisms and foodborne pathogens like *Listeria monocytogenes*. It is commonly applied in dairy products, such as cheese and yogurt, to extend shelf life and maintain safety. Additionally, nisin is used in canned foods, meats, and beverages to prevent microbial contamination. Its effectiveness in low concentrations and its natural origin make it a preferred choice for clean-label and minimally processed foods. Beyond food preservation, nisin has potential applications in pharmaceuticals, particularly in antimicrobial coatings for medical devices and as an additive in oral care products to combat harmful bacteria. Its role in biotechnology is also being explored, including its use in probiotic formulations and as a tool in microbiological research.