Nisin is produced by fermentation using the bacterium Lactococcus lactis.Commercially, it is obtained from the culturing of Lactoccus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized.

It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.

Test Report

Product function

1.Strong inhibiting activities. Nisin specifically targets the stubborn Bacillus spp. and their spores.
2.High safety. Nisin can be quickly digested into amino acids with the aid of enzymes in human stomach.
3.Good stability. Nisin is stable in acid conditions and can keep active even at 121℃ for 30mins.
4.Easy water soluble.
5.No flavor influence.

Product application

It can be widely used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, fermentation processes, baked goods, convenience foods, base spices, food fields, etc.