NISIN

Nisin is a polypeptide produced by the lactic acid bacterium Lactococcus lactis. It can efficiently inhibit Gram-positive bacteria and their spores, especially effective for Thermophilic Bacillus, Clostridium Botulnum and Listeria. As a natural biological preservative, Nisin is widely used in food, cosmetics, medicine and health care products. Key Benefits *Inhibits the growth of a wide range of Gram-positive spoilage and pathogenic bacteria, and is particularly effective against some heat resistant spore-former bacteria such as Bacillus stearothermophilus, Bacillus cereus, and Clostridium botulinum *Reduces thermal processing temperature and/or time and minimizes nutrients loss, and improves food quality, safety and shelf life *Significant cost effectiveness due to low usage dosage *Hydrolyzed into amino acids by proteinases in the intestine after human consumption, and has no impact on natural microflora including probiotics in human body