Nisin Z is a variant of nisin, a type A lantibiotic—a polycyclic antimicrobial peptide—produced by certain strains of Lactococcus lactis. It has a molecular weight of 3,330.07 Da and exhibits potent activity against Gram-positive bacteria, including spores. It is widely used as a natural preservative in the food industry due to its ability to inhibit the growth of a broad spectrum of Gram-positive bacteria, including spoilage organisms and foodborne pathogens. It is particularly effective in dairy products, such as cheese and yogurt, where it extends shelf life by preventing the growth of unwanted bacteria. Additionally, it is utilized in canned foods to prevent the growth of heat-resistant spores, enhancing food safety. Its application in meat products helps control Listeria monocytogenes, a significant concern in ready-to-eat meats. Nisin Z is also employed in beverages, such as fruit juices and beer, to inhibit spoilage microorganisms. Furthermore, it is used in cosmetic and pharmaceutical products to prevent microbial contamination. Its use aligns with consumer demand for natural and clean-label food preservatives, making it a valuable tool in food preservation strategies and other applications.