Natural Food Additive Preservatives Nisin

Nisin is a natural biological antibacterial peptide produced by the fermentation of nisin naturally present in milk and cheese. Nisin has a broad-spectrum antibacterial effect and can effectively inhibit the growth and reproduction of most gram-positive bacteria and their spores. In particular, Nisin has obvious inhibitory effects on common Staphylococcus aureus, Streptococcus hemolyticus, and other bacteria, and can play a role in preserving and preserving many foods. In addition, nisin has good stability, heat resistance and acid resistance, and has good application prospects in the food industry.

Advantages: 

Excellent Safety

• Naturally Degradable: Produced by *Streptococcus lactis* fermentation, it can be hydrolyzed into amino acids by human proteases after consumption, with no toxic residues and no impact on intestinal flora balance. 

  
  

High-Efficiency Antibacterial Properties

• Strong Target Specificity: Specifically inhibits Gram-positive bacteria (such as Staphylococcus aureus, Clostridium botulinum, Listeria monocytogenes) and spore germination, especially effective against heat-resistant Bacillus.   

• Unique Action Mechanism: Destroys the bacterial cell membrane structure, causing content leakage; meanwhile, interferes with cell wall synthesis, accelerating bacterial death through dual effects.   

Environmental Protection and Economy

• Natural Source: Complies with the clean label trend and meets consumers' demand for natural additives.

• Reduce Losses: Significantly extends the shelf life of food, minimizes spoilage losses, and enhances economic benefits.