Biological Preservative Nisin Quote,Preservation of Green Food

Nisin is a polypeptide substance produced by Lactococcus lactis (a probiotic widely found in nature). As a natural product, it contains no synthetic chemical components and has been recognized as a safe food preservative by several international authoritative organizations, such as the FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization). It is non-toxic and has no side effects on the human body. After ingestion,nisin is rapidly hydrolyzed into amino acids under the body's physiological pH conditions and the action of α-chymotrypsin. It does not alter the normal intestinal flora nor does it cause antibiotic resistance or cross-resistance.

Nisin exhibits strong inhibitory effects against most Gram-positive bacteria, especially spore-forming bacteria such as Bacillus and Clostridium species, which are often the main causes of food spoilage. It exerts significant preservative effects even at very low concentrations, thereby reducing the amount of preservatives needed in food and minimizing the potential impact on human health.

The production process of nisin is relatively environmentally friendly. As a biological preservative, its use helps reduce the reliance on chemical preservatives, thereby lowering environmental pollution. In addition to extending the shelf life of food, nisin also preserves the nutritional content and flavor, helping to meet consumer demand for healthy, safe, and high-quality food products.

Nisin has been widely used in various food sectors, including dairy products, meat products, canned foods, plant protein products, and fruit juice beverages, with its preservative effects being widely recognized. Many countries and regions, such as the UK, France, and Australia, have added nisin to packaged foods to extend shelf life and maintain product quality.

Due to its natural origin, safety, high antibacterial efficiency, and alignment with the concept of green food, nisin is extensively used in the preservation and freshness of green food products.