Much depends on what you mean by 'pure'. The peptide chains that form nisin polymerize but, after solution in 1M HCl at 50C, the smallest molecular form has a MW of ca 3000 -- 3500, depending on its source. Solution in 1M HCl at 100C almost always provides the dimeric form. Most commercial preparations of nisin will contain trace amounts of Nisins A, B, C, D and sometimes other forms. The purest form of nisin of which I am aware contains a mixture of Nisin A and Nisin B. Different proportions of the individual nisins are produced by different strains of Str. lactis. Most seem to have similar antimicrobial profiles but differ slightly in the sequence of amino acids. The different forms of nisin can be detected and isolated by counter-current distribution and/or gel filtration processes. For some technical information see Jarvis, Jeffcoat and Cheeseman, (1968) Biochim. Biophys. Acta 168, 153-155 .
Nisin is a natural peptide used as a preservative in food and cosmetic industries. Nisin preservative is derived from pure culture fermentation of Lactococcus lactis. Nisin, also named Nisin peptide, is E234 food additive in EU.