Nisin Widely Used,Origin in China

Nisin, also known as lactocin or transliterated as nisin, is a polypeptide substance produced by Lactococcus lactis that exhibits broad-spectrum antimicrobial activity. It is particularly effective against most Gram-positive bacteria and the spores of Bacillus species, making it especially important and widely used in the production of specialty foods.

In dairy products, nisin is extensively used in the production of yogurt, cheese, butter, and other products. It effectively inhibits the growth of pathogenic and spoilage bacteria, thereby extending the shelf life of these products and ensuring their safety and quality. This is particularly important for dairy products that require long-term storage or long-distance transportation.

For high-protein, high-moisture canned foods, such as canned meat and canned fish, nisin significantly inhibits spoilage bacteria and pathogens, improving the quality and safety of the products. This helps reduce food waste and ensures consumer health.

Nisin is also widely used in ready-to-eat foods, such as instant meals, salad dressings, and ready-to-eat soups. These foods typically require a long shelf life while maintaining good taste and quality before consumption. The addition of nisin can effectively extend the shelf life of these foods while preserving their original flavor and nutritional value.

In pet foods, nisin also plays an important role by helping to maintain the quality and taste of the food, preventing pets from getting sick from consuming spoiled food. This is crucial for ensuring pets' health and improving their quality of life.

In addition to the aforementioned foods, nisin is also widely used in other specialty foods, such as health foods and organic foods. These products have higher requirements for preservatives and need a preservative that is both safe and effective to ensure their quality and safety. As a natural, non-toxic, and safe food preservative, nisin fully meets these requirements.

Nisin strongly inhibits most Gram-positive bacteria and the spores of Bacillus species, effectively extending the shelf life of foods. It is rapidly hydrolyzed into amino acids in the human body, does not alter the normal intestinal flora, and does not lead to resistance issues, making it a non-toxic and safe food preservative.

Nisin is suitable for various types of food, including dairy products, canned foods, ready-to-eat foods, and more. It has a wide range of applications and is particularly important in specialty foods. Its efficient, safe, and non-toxic characteristics provide strong assurance for the quality and safety of these foods.