Nisin food preservatives

Nisin, also known as Lactococcus lactis peptide, is a peptide substance produced by Lactococcus lactis, consisting of 34 amino acid residues with a molecular weight of approximately 3500 Da. This substance is widely used in the food industry as a preservative due to the following characteristics and advantages:

Antimicrobial action: Nisin can inhibit most Gram-positive bacteria, particularly exerting strong inhibition against the spores of Bacillus, making it significantly effective in preventing food spoilage and extending shelf life.

High safety: Nisin is a natural food preservative that, when consumed, quickly hydrolyzes into amino acids under physiological pH conditions in the human body and the action of α-chymotrypsin, without altering the normal flora in the human intestinal tract. It does not pose problems of resistance or cross-resistance like other antibiotics, hence it is considered an efficient, nontoxic, safe, and side-effect-free food preservative.

Good stability: The molecular structure of Nisin is stable and not easily destroyed by digestive enzymes in the human body, thus not producing harmful substances in the body.

Wide application: Nisin is widely used in the preservation and freshness of meat products, dairy products, canned foods, seafood, beverages, fruit juices, and other food products.

In summary, Nisin is a safe and effective food preservative that plays a positive role in protecting food quality and human health.