In recent years, there has been a growing interest in natural microbial inhibitor, especially nisin, in food technology, we focused in our book on isolate Lactococcus lactis & optimize the environmental conditions to enhance Nisin Production, then synthesis nisin-silver & nisin-gold nanoparticles, the physio-chemical including UV, XRD, HRSEM, AFM, FTIR to characterization of nanoparticles with study the effect on selective pathogen includ