Nisin

Nisin is an internationally recognizednatural, efficient, and safe biological preservative; it is a bacteriostaticpeptide produced byS. lactisduring fermentation. The use of nisin in processed foods has the following key benefits:

•Extend shelf life

Effectively inhibit thegrowth and reproduction of Gram-positive bacteria that cause food spoilage.

•Retain food quality-

Nisin can effectivelyinhibits or inactive the pathogenic microorganisms such asListeria, Staphylococcus,and Mycobacterium, as well as the spores produced by heat-resistant bacteriasuch asBacillusandClostridium.Therefore, the use of Nisincould reduce food sterilization temperature and shorten sterilization time, improvingfood quality and reducing damage to nutrition and taste.

•Natural, safe, and healthy-Nisin is asmall molecule peptide composed of 34 amino acids. When it enters the humanbody, it is broken down into a variety of amino acids by proteases in the body.There is no residue, no drug resistance, and it does not affect humanprobiotics.

Packaging

500g/bottle×10 bottles/carton, 500g/bag×20 bag/carton, 20kg barrel,

can be customized according to customer requirements

Storage： It should be stored in a cool, dry and well-ventilated warehouse

Shelf-life：Under the condition of 0-10℃, the shelf life is 24 months

Usage：Use water to make a solution of about 5%, and then add it to the food to mix thoroughly. The method of graded expansion should be used to achieve tuniform mixing. This product can be used in combination with other preservative.

Specification