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Nisin is a non-toxic, natural preservative. Once ingested, it is quickly hydrolyzed into amino acids under the body's physiological pH conditions and the action of α-chymotrypsin, without altering the normal gut flora. Moreover, it does not lead to resistance problems like other antibiotics, nor does it show cross-resistance with other antimicrobial agents. Therefore, Nisin is considered a highly effective, non-toxic, safe, and side-effect-free natural food preservative.
Due to its excellent antimicrobial properties and safety, Nisin has been widely used in food, pharmaceuticals, and cosmetics.
·Food Industry: Nisin is widely used as a preservative in dairy products, canned foods, fish products, alcoholic beverages, meat products, condiments, and convenience foods. It effectively extends the shelf life of foods, improves product quality, and reduces nutrient loss. For example, in dairy products, Nisin compensates for the limitations of low-temperature pasteurization and enhances product quality. In meat products, it inhibits the growth and reproduction of harmful microorganisms, thus extending the product's shelf life.
·Pharmaceutical Industry: Nisin is also used in pharmaceuticals as a preservative or antimicrobial agent.
·Cosmetics Industry: Nisin is used as a preservative in cosmetics manufacturing to ensure the safety and stability of the products.
Nisin is primarily produced through the fermentation of Lactococcus lactis. By optimizing fermentation media and conditions, its yield and purity can be increased.
As a natural, efficient, and safe preservative, Nisin has broad application prospects in the food, pharmaceutical, and cosmetics industries.
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