Nisin for Dairy Products,Safe to Use

Nisin, produced by Lactococcus lactis (a member of the Micrococcaceae family), is a polypeptide substance also known as lacticin or nisin peptide. It was the first bacteriocin discovered with antimicrobial activity, composed of 34 amino acid residues. Its molecular structure is stable and not easily degraded by human digestive enzymes. The safety of nisin's use in dairy products is widely recognized.

The primary reason for nisin's use in dairy products is its strong antimicrobial activity. It can effectively inhibit the growth of harmful microorganisms such as Staphylococcus aureus and Escherichia coli, which are major causes of food spoilage and common human diseases, such as food poisoning and intestinal infections. Therefore, its application in dairy products is of great significance for extending product shelf life and improving product quality and safety.

The safety of nisin has been extensively validated, with numerous studies proving its high safety profile. The median lethal dose (LD50) for mice is about 7,000 mg per kilogram of body weight, which is similar to that of common table salt, classifying it as non-toxic.

Nisin is a natural, efficient, and safe biological preservative. After consumption, it can be degraded into amino acids by proteases in the body and absorbed without affecting the intestinal microbiota. Moreover, it exhibits biological activity even at low concentrations and does not alter the normal gut flora, nor does it cause resistance issues like other antibiotics.

Due to its safety and efficacy, nisin has been widely used in the global food industry, including in dairy products, canned foods, alcoholic beverages, honey, protein foods, and more. It is also part of food safety standards in many countries.

In dairy products, nisin is primarily used to inhibit the growth of pathogenic and spoilage bacteria, thereby extending product shelf life. It is widely added to yogurt, cheese, butter, and other dairy products, enhancing their quality and safety while meeting consumer demands for healthy and safe foods.

The use of nisin in dairy products is safe. Its natural, efficient, and safe properties make it an important preservative in dairy products. As concerns about food safety and health continue to rise, the prospects for nisin's application in dairy products and other areas of the food industry will become even broader.