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The purity of nisin (lactic acid streptococcal peptide) used in the food industry is typically very high to meet its demands as a food preservative and for other functions. Nisin is produced through the fermentation of Lactococcus lactis. During production, specific fermentation and purification steps are employed to obtain high-purity nisin. For instance, methods such as ultrafiltration with hollow fiber ultrafilters and chromatography with non-polar macroporous adsorption resin XAD-2 can be used to purify nisin and enhance its purity. The purity usually reaches 99% or higher. For example, Hebei Shengxue Dacheng Pharmaceutical Co. provides food-grade nisin with a purity of 99%.

In the food industry, nisin is primarily used as a natural food preservative that can inhibit most Gram-positive bacteria and effectively suppress the spores of Bacillus species. Additionally, it can be absorbed and utilized by the human body as a nutrient. Nisin should be stored at a cool, dry, and sealed environment at 2-8°C to maintain its purity and activity.

The purity of nisin used in the food industry typically reaches 99% or higher. This high purity is achieved through specific fermentation and purification steps and is maintained under proper storage conditions. Its high purity ensures its effectiveness and safety in the food industry.