Nisin

Nisin is a polycyclic substance produced by Lactococcus lactis, composed of 34 amino acid residues. It is a high-quality preservative, and its quality is mainly reflected in the following aspects:1. High Antibacterial ActivityNisin effectively inhibits most Gram-positive bacteria, such as lactobacilli, Leuconostoc, Micrococcus, Staphylococcus, and Listeria. It is particularly effective against spore-forming bacteria like Bacillus and Clostridium. This high antibacterial activity makes nisin widely applicable in food preservation.2. SafetyStudies by pathologists and toxicological tests have proven that Nisin is completely non-toxic. It can be degraded by gastrointestinal proteases into amino acids, leaving no residue, and it does not affect beneficial gut bacteria. Additionally, it does not produce antibiotic resistance nor does it exhibit cross-resistance with other antibiotics. Therefore, Nisin is regarded as a safe, side-effect-free natural food preservative.