High efficiency nisin

Highly efficient nisin possesses various application advantages, particularly demonstrating outstanding performance in the food industry.

Nisin exhibits potent and efficient inhibitory effects on numerous Gram-positive bacteria, especially bacterial spores. For instance, it effectively suppresses various spoilage bacteria and foodborne pathogens such as Staphylococcus aureus, Streptococcus hemolyticus, Clostridium botulinum, thermophilic fat-spore rods, and Listeria monocytogenes.

As a naturally occurring component in milk, nisin has a long history of safe consumption. Isolated from milk, it is obtained through fermentation and physically extracted without involving chemical reaction processes. It is proven to be safe for human consumption, and once ingested, it is degraded by pancreatic α-chymotrypsin in the digestive tract into various amino acids that are absorbable by the human body. Nisin does not induce toxicity, antibiotic resistance, or adversely affect beneficial bacteria in the human body.

Due to its highly effective bacteriostatic properties, nisin can significantly extend the shelf life of food, providing safer food options for consumers. It finds applications not only in dairy products but also in various food sectors, including meat products, alcoholic beverages, baked goods, and fruit juice beverages.

When used in combination with other preservatives such as lactic acid, chelating agents (e.g., citrates, phosphates), nisin enhances its bacteriostatic effects, expanding its spectrum of inhibition.

As a natural preservative, nisin is more environmentally friendly and sustainable compared to traditional chemical preservatives.

Highly efficient nisin has broad application prospects in various industries, including food, pharmaceuticals, water treatment, cleaning agents, dyes, pesticides, tobacco, and animal husbandry, offering a natural product with advantages of high efficiency, reliability, and safety.