Nisin Is An Antibacterial Peptide With Natural Biological Activity Widely Use In The Food Industry

Functions

Effectively inhibit the growth and reproduction of many gram-positive bacteria that cause food spoilage.
It can reduce the sterilization temperature of food, shorten the sterilization time, improve the quality of food, reduce the nutritional damage, and prolong the preservation time.
Low dosage, high cost performance.
Into the human body that is broken down by the body protease into a variety of amino acids, no residue, does not produce drug resistance, does not affect the human body probiotic bacteria.

Advantages

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
Cost-effective due to low usage level
Is hydrolyzed into amino acids by proteinases in the intestine after human consumption, and has no impact on natural microflora including probiotics in human body