Nisin is a polypeptide compound composed of multiple amino acids, which can be absorbed and utilized by the human body as a nutrient. It can effectively inhibit the growth and reproduction of many Gram-positive bacteria that cause food spoilage, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria, and Bacillus stearothermophilus, and is particularly effective against spore-forming Gram-positive bacteria. The antibacterial effect of nisin is to interfere with the normal function of the cell membrane, causing cell membrane permeation, nutrient loss and decreased membrane potential, thereby leading to the death of pathogenic bacteria and spoilage bacteria cells. It is a non-toxic natural preservative.

Product usage

Applied in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing technology, baked goods, convenience foods, fragrances, cosmetics and other fields.