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: 

• Efficient natural preservatives:Nisin, as a natural product obtained from microbial fermentation, isin line with consumer demand for "clean labeling" and reduction of chemical synthetic additives.

  
  

• Significantly extend the shelf life of food:Nisin is effective in inhibiting specific Gram-positive bacteria that cause food spoilage and foodborne diseases, especially those heat-resistant Bacillus, thereby extending the shelf life of food products.

  
  

• Reduce food safety risks:Nisin has a strong inhibitory effect on Listeria, Staphylococcus aureus, Clostridium botulinum and other pathogenic bacteria, improving food safety.

  
  

• Reduced heat treatment time:Because Nisin inhibits spore germination and growth, it can sometimes allow the use of lower heat treatment intensity or shorter heating time, contributing to better preservation of flavor, texture and nutrition of food products.