Nisin

Nisin (also known as Streptococcus lactis peptide) is an antibacterial peptide with natural biological activity. It is a safe and efficient polypeptide active substance, which is extracted from the Streptococcus lactis fermentation product by biological technology.

Key Benefits：

Inhibits the growth of a wide range of Gram-positive spoilage and pathogenic bacteria,and is particularly effective against some heat resistant spore-former bacteria such as Bacillus stearothermophilus, Bacillus cereus, and Clostridium botulinum

Reduces thermal processing temperature and/or time and minimizes nutrients loss,and improves food quality,safety and shelf life
Cost-effective due to low usage level is hydrolyzed into amino acids by proteinases in the intestine after human consumption, and has no impact on natural microflora including probiotics in human body.

Application Scope:

Nisin has been widely used in dairy products such as milk, goat's milk, meat products (including sausage,ham,fish balls,meat balls, chicken and duck products, dried meat), canned food,seefoods, vegetable protein products (including soy products), 

brewed wine (beer, wine), alcohol products, juice drinks,bagged food, baked food,convenience food,preforms,high-temperature sterilized food, condiments, cheese, salad dressing, ice cream, yeast, pickles, raw fish meat...) and other industrial products such as alcohol, gelatin... The bacteriostasis of Nisin is to ensure the high quality production of the food products. 

Quality Index: