Nisin – Natural Antibacterial Preservative

Nisin is a natural antibacterial peptide produced by Lactococcus lactis through fermentation. It is widely used in the food industry to inhibit the growth of spoilage and pathogenic bacteria in various food products, including dairy, canned foods, and beverages.

Advantage:

• Potent antibacterial activity against a broad spectrum of Gram-positive bacteria, including Listeriaand Clostridium
• Does not interfere with the natural flavor, texture, or appearance of food products.
• Non-toxic and non-allergenic, with approval from global health authorities like the FDA and WHO.

FAQs

1,What is your advantage for nisin?

In addition to providing regular NISIN (900IU, 1000IU, 1100IU), we can also customize NISIN of different titers according to customer needs. For example, we currently have customers who customize the lowest titer of 400IU nisin and the highest titer of 20000IU nisin. Due to different detection methods, the content of NISIN we supply is about 100-200 units higher than the same specification NISIN on the market.

 

2,How to use Nisin?

Nisin is easily soluble in water. Just prepare about 5% aqueous solution with cold boiled water or distilled water (better solubility with pH4 diluted citric acid or acetic acid solution),and then mix it well with the food. Nisin can also be added into the food directly.