Safe and non-toxic nisin

Nisin is a safe and non-toxic natural food preservative produced by specific strains of lactic acid bacteria during the fermentation process. As the world's first approved and widely used bio-preservative, nisin possesses unique antimicrobial properties, primarily targeting Gram-positive bacteria, notably exhibiting significant inhibitory effects on certain bacteria responsible for food spoilage and pathogenicity.

Nisin is harmless to the human body, as it is rapidly degraded by digestive enzymes in the gastrointestinal tract into amino acids, losing its activity and not accumulating or causing adverse reactions in the body. Due to its easily degradable nature, nisin does not leave harmful residues in food after use, aligning with food safety standards.

Nisin effectively inhibits common spoilage microorganisms in various foods, such as Staphylococcus aureus and Listeria monocytogenes, extending the shelf life of food and reducing the risk of food poisoning caused by microbial contamination.

As a product derived from natural fermentation processes, the production of nisin is relatively environmentally friendly, with minimal environmental impact, meeting consumers' demand for natural and healthy food additives.

Numerous international organizations and national regulatory agencies globally have approved nisin for use as a safe and effective food preservative in various food categories.

Due to its characteristics of being safe, non-toxic, efficient in microbial inhibition, and eco-friendly, nisin has found widespread applications in the food industry, positioning itself as an ideal alternative to traditional chemical preservatives.