Product Introduction：

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized.It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset , and approved as an additive for food use in the US in the late 1960s. 

What is Application of Nisin ?

Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.[citation needed] In foods, it is common to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234.

Other

Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds.

Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.

How to Use Nisin?

Now that you know what nisin is, it's time to discover how you can use it. Continue reading to find a few of our favorite recipes that feature nisin as the main ingredient.

To Make Processed Cheese

What is the use of nisin in cheese?

The fact that nisin can interact with milk proteins may be desirable in cheese-making, ensuring a high retention of nisin in the cheese matrix and minimizing loss in cheese whey; however, the absorption of nisin to caseins could also reduce the amount of available nisin to exert antimicrobial activity.

To Make Meats

Nisin can be applied by directly adding to meat products, incorporating in packaging films or inoculation of nisin-producing bacterial cells into meat products

To Make Beverages

Acidobacillus acidotet Restris) is also known as Alicyclobacillus acidus soil, which is an acid-resistant and heat-resistant spore-forming bacterium, which often causes the rancidity of fruit juice and fruit juice beverages. In the United States, Britain, Germany and other countries, there have been quality accidents caused by the pollution of acid soil bacillus. The acid soil bacteria is most suitable for growth and reproduction in an environment of 25-60 °C and pH 2.5-6.0. According to reports, soil acid soil bacteria can grow in gardens, forest soils, and water used for beverage production .Therefore, Bacillus acidic acid soil is easy to be carried in the production and processing of fruit juice and fruit juice beverages, causing corruption of fruit juice products.Nisin is a natural food preservative agent, has a strong inhibitory effect on most Gram-positive bacteria, especially spore-forming bacteria.