Nisin as a polypeptide produced by the lactic acid bacterium Lactococcus lactis. It can efficiently inhibit Gram-positive bacteria and their spores, especially effective for Thermophilic Bacillus, Clostridium Botulnum and Listeria.

Nisin is widely used in meat and aquatic products, diary, plant protein foods,fruit juice drink, canned foods, liquid egg, egg-contained products...

Features:

1. High safety.

Can be quickly digested into amino acids with the aid of enzymes in human stomach.

2. Strong inhibiting activities.

Can efficiently inhibit Gram+ bacteria and their spores.Extend product shelf-life.

3.Good stability.

Stable in acid conditions and can keep active even at 121℃ for 30 mins.

4.No flavor influence.

Has no affect on the color, smell, taste of food. Keep the original flavor of food.

5. Enable reduced processing timeshare and temperature.

Can reduce food sterilization temperature and time, save energy and costs.

6. Cost effective, high efficiency at low dosages.

Nisin is replacing many chemical preservatives, such as sodium nitrite.